1 can (160z) of fat-free refried-beans
1/2 package of fajita seasoning
1/4 - 1/2 t. cumin
2-3 minced garlic cloves
1 ripe avacado
1/8 t. salt
1 t. olive oil
lite sour cream
shredded monterey jack and cheddar cheese
salt 'n pepper
In a small saucepan heat the beans up with the fajita seasoning, cumin, and garlic. Once warmed, take off the heat and set aside.
Mash the avacado up with a fork and the juice from one lemon, the 1/8 t. salt and 1 t. oil. It does not need to be completely smooth.
Then either in individual ramikins or other serving dish, layer the beans, then avacado, next with sour cream, tomatoes, cheese and cilantro. (I did mine in 7 ramikins - I layered the beans, then dolloped on about 1 T. of the avacado and about 1 T. of sour cream. I also put about 1 T. of cheese on each serving, too.)
Place in fridge for at least 4 hours (more longer if doing it in a larger serving dish).
Heat oven to 350. Cut up the flour tortillas in triangles (I used fajita-size tortillas and made 6 triangles per tortilla). Place on a baking sheet and spray each wedge with PAM. Then sprinkle salt and pepper as desired. Bake in the oven for 8 minutes. Then turn each one over, spray again with PAM, and cook another 5 minutes. Done. (We did about 6-8 tortillas, on 2 different baking sheets).
Dip "chips" in the bean dip. Yum.