Healthy Mexican 7 Layer Dip

• 2 cans refried black beans
• 1 C nonfat plain greek yogurt
• 1 Tbsp cumin
• ½ Tbsp oregano
• 1½ tsp chili powder, divided
• 2 avocados, ripe
• 4 oz diced green chilis (optional)
• 3 Tbsp lime juice
• ½ tsp garlic powder
• ½ tsp salt
• ½ C cotija cheese crumbles
• 6 oz diced black olives
• 1 pint cherry tomatoes, halved
• 1 bunch cilantro, chopped (about 3/4 cup)

1. Set out a 9x13 baking dish. Open the cans of black beans and measure out 3 cups. Spread the black beans in an even layer with a rubber spatula and press down until smooth.
2. In a medium bowl, whisk together the plain Greek yogurt, cumin, oregano, and 1 tsp of the chili powder until smooth. Spread over the black beans in an even layer.
3. In another medium bowl, mash the ripe avocados until few clumps remain. Add in the diced green chilis, lime juice, remaining chili powder, garlic powder, and salt. Stir until well combined. Spread in an even later over the yogurt.
4. Sprinkle the cotija cheese crumbles over the guacamole, then add the olives, tomatoes, and cilantro in order until all ingredients are finished. Enjoy!

Nutrition facts are a calculated estimate of 1/8 of the pan and do not include any tortilla chips.