Southwestern Layered Bean Dip

INGREDIENTS

–  1 16-ounce can nonfat refried beans, preferably “spicy”

–  1 15-ounce can black beans, rinsed

–  4 scallions, sliced

–  1/2 cup prepared salsa

–  1/2 teaspoon ground cumin

–  1/2 teaspoon chili powder

–  1/4 cup pickled jalapeño slices, chopped

–  1 cup shredded Monterey Jack, or Cheddar cheese

–  1/2 cup reduced-fat sour cream

–  1 1/2 cups chopped romaine lettuce

–  1 medium tomato, chopped

–  1 medium avocado, chopped

–  1/4 cup canned sliced black olives, (optional)

PREPARATION

1.     Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

2.     Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

3.     Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

TIPS & NOTES

–  Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.