Ingredients:

  • 15 oz low sodium refried black beans
  • 1.5 cups plain 2% Greek yogurt
  • 2 tbsp low sodium taco seasoning
  • 1 tbsp fresh lime juice
  • 3 large ripe avocados, mashed
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup fresh pico de gallo, drained
  • 2 cups shredded romaine lettuce, patted dry
  • 1 cup shredded Mexican-style cheese
  • 0.5 cup sliced black olives
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Spread the 15 oz refried black beans in an even layer at the bottom of your dish.
  2. In a small bowl, whisk 1.5 cups Greek yogurt with 2 tbsp taco seasoning and a splash of lime.
  3. Spread the seasoned yogurt over the beans until the black layer is completely covered.
  4. In a separate bowl, combine 3 mashed avocados with 1 tsp sea salt, 0.5 tsp pepper, and the remaining lime juice.
  5. Carefully dollop the avocado over the yogurt and spread it gently to avoid mixing.
  6. Take your 1 cup of pico de gallo and press it in a sieve to remove all excess liquid.
  7. Sprinkle the drained tomatoes over the avocado until it forms a colorful mosaic.
  8. Spread 2 cups of shredded romaine lettuce (which you've patted dry) over the salsa.
  9. Evenly distribute 1 cup of Mexican style cheese over the lettuce.
  10. Finish with 0.5 cup olives and 0.25 cup cilantro until the dish looks vibrant and ready.