1 c Sour cream
2 c Ground cumin
1 t Chili powder
1/8 t Salt
1 cn (15 oz) black beans,
Rinsed and drained, Divided 2 Ripe avocadoes, peeled
And pitted 1 t Lemon juice
1 c Chopped iceberg lettuce
4 oz Cheddar cheese, shredded
About 1 cup 2 Small tomatoes, chopped
2 T Chopped black olives
Torilla chips combine sour cream, cumin, chili powder and salt; set aside. With fork mash 1/2 cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture. With fork mash avocados with lemon juice. In 4 cup glass bowl layer 1/2 bean mixture, all of avocado mixture, 1/2 remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. Top with olives. Serve at room temperature with chips.