Ingredients:

  • 16 oz refried black beans
  • 0.5 tsp ground cumin
  • 0.25 cup vegetable broth
  • 1 cup plain Greek yogurt
  • 1 tbsp taco seasoning
  • 2 cups fresh guacamole
  • 1 cup chunky salsa, thoroughly strained
  • 1.5 cups sharp cheddar cheese, finely shredded
  • 0.5 cup sliced black olives, drained
  • 0.25 cup green onions, thinly sliced
  • 0.5 cup Roma tomatoes, seeded and diced

Instructions:

  1. Combine 16 oz refried black beans, 0.5 tsp ground cumin, and 0.25 cup vegetable broth in a small saucepan.
  2. Heat over medium for 5 minutes until the mixture is smooth and steams slightly. Note: This makes the beans spreadable.
  3. Spread the bean mixture into the bottom of a 9x9 inch glass serving dish using a spatula.
  4. Spread 2 cups fresh guacamole in an even layer directly over the warm beans. Note: The warmth helps set the avocado slightly.
  5. Mix 1 cup plain Greek yogurt with 1 tbsp taco seasoning in a small bowl until fully combined.
  6. Gently spread the yogurt mixture over the guacamole, until no green is visible beneath the white.
  7. Strain 1 cup chunky salsa through a fine mesh sieve for 2 minutes until all excess liquid has drained away.
  8. Spoon the strained salsa over the yogurt layer, leaving a small border at the edges.
  9. Sprinkle 1.5 cups sharp cheddar cheese evenly across the top until the surface is mostly covered.
  10. Finish with 0.5 cup Roma tomatoes (seeded and diced), 0.5 cup sliced black olives, and 0.25 cup green onions until the dish looks vibrant and colorful.