1. Puree the black beans (drained) with cilantro and cumin to taste (½ tsp each?). Layer on bottom of dish.
2. For fresh guacamole pit and dice three avocados, add ⅓ to ½ cup of your favorite salsa, a splash of lemon juice, a pinch of salt and cilantro. Mash well. Layer over bean puree.
3. Mix ½ pack of taco seasoning with the pint of sour cream. Layer over guacamole.
4. Layer shredded lettuce, then green onions, then 1 small can of drained, sliced black olives, and top off with a healthy layer of shredded cheddar (I find medium works best).

Serve with tortilla chips.

seanachi

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Source: Kathleen Gresham

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