Layer 1

• 2 cans pinto beans
• 2 tablespoons tomato paste
• ½ teaspoon salt
• 1 tablespoons extra virgin olive oil

Layer 2

• 2 avocados
• 2 scallions chopped
• ½ teaspoon salt
• 1 jalapeno seeded, chopped
• 1 tablespoon lime juice about 2 limes
• 1 clove garlic minced
• ½ cup plain Greek yogurt nonfat

Layer 3

• 2 cups salsa

Layer 4

• 16 ounces light sour cream

Layer 5

• 2 cups chopped romaine lettuce

Layer 6 1 ½ cups shredded Mexican cheese

Layer 7

• 2 ½ ounces or ¼ cup sliced black olives
• ¼ cup freshly chopped cilantro