LAYER 1 | BEAN LAYER:

• 2 tablespoons cold-pressed extra virgin olive oil
• 5 cloves crushed garlic
• ½ Spanish onion, finely chopped
• 2 cans (14.5 ounces each) BPA-free pinto beans rinsed, drained and mashed
• 4 teaspoons all-natural taco seasoning (such as Simple Mills)

Heat the oil in a large heavy skillet over medium heat; add the garlic and onion and sauté until soft and caramelized.  Add the mashed beans and taco seasoning and cook for 4 to 5 minutes. Set beans aside to cool. When cool, spread the refried beans on the bottom of an 8 x 8-inch casserole dish.

LAYER 2 | GUACAMOLE

• 2 Haas avocados, pitted
• Juice from 1 whole lime
• Unrefined sea salt, to taste

Place the avocado flesh in a large bowl and use a  pastry blender to mash. Add the lime juice and salt and mash until smooth and creamy. Spread guacamole on top of the refried beans.

LAYER 3 | BUTTER LETTUCE

• 2 cups butter lettuce, finely chopped

Arrange the butter lettuce on top of the guacamole.

LAYER 4 | RED ONION

• 1 cup red onion, finely chopped

Spread the layer of onion out across the lettuce.

LAYER 5 | CILANTRO

• 1 cup cilantro, chopped

Spread the cilantro over the onion.

LAYER 6 | TOMATOES

• 2 cups tomatoes, chopped
• 1 teaspoon lime or lemon juice
• Unrefined sea salt to taste

Mix tomato ingredients in a small bowl and then spread across the cilantro.

LAYER 7 | BLACK OLIVE

• 3 cans (2.5 ounces each), sliced olives, drained

Arrange the sliced olives on top of the butter lettuce.