115-ounce can fat free refried beansUse vegetarian refried beans if you are vegetarian
½teaspoonground cumin
14-ounce can green chiles
Kosher salt
Fresh cracked black pepper
2cupsplain yogurt
11-ounce packet of low-sodium taco seasoning
2medium avocados
¼cupcilantrochopped
Juice from 1 lime
Finishing layers:
½cupcheddar cheeseshredded
1 ½cupsgrape tomatoesquartered
¼cupgreen onionwhite and green parts sliced
¼cupcilantrochopped
Instructions
In a small saucepan over medium-low heat, warm the refried beans with the cumin, chiles, ¼ teaspoon of salt and ⅛ teaspoon of pepper. Mix together in the pan, and when warm to the touch, remove from the heat and then let cool while you proceed.
In a medium bowl, whisk together the yogurt and packet of taco seasoning.
In a separate small bowl, mash avocados with the ¼ cup cilantro, lime juice and a pinch of salt and pepper to taste.
Spread cooled refried beans all over the bottom of a shallow serving dish or pie plate.
Top with the shredded cheese, then yogurt, then avocado mash.
Finally, add the diced grape tomatoes, green onion, and additional cilantro.
Serve with tortilla chips right away or cover and refrigerate until ready to serve.