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Ingredients

• 2 cloves garlic
• 2 teaspoons kosher salt
• 1(15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 2 cups lowfat shredded Cheddar
• 2 ripe avocados, preferably Hass
• 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
• 2 cups chopped romaine lettuce
• 1 1/2 cups nonfat yogurt, preferably Greek
• 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
• 3 ripe medium tomatoes, diced
• Baked tortilla chips, for dipping

Description

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