Categories: Finger food 
      Yield: 16 servings 
  
      1 c  Sour cream 
      2 c  Ground cumin 
      1 t  Chili powder 
    1/8 t  Salt 
      1 cn (15 oz) black beans, 
           Rinsed and drained, 
           Divided 
      2    Ripe avocadoes, peeled 
           And pitted 
      1 t  Lemon juice 
      1 c  Chopped iceberg lettuce 
      4 oz Cheddar cheese, shredded 
           About 1 cup 
      2    Small tomatoes, chopped 
      2 T  Chopped black olives 
           Torilla chips 
  
  combine sour cream, cumin, chili powder and salt; set aside. With fork mash 
  1/2 cup black beans; combine with remaining black beans and 2 Tbs sour 
  cream mixture.  With fork mash avocados with lemon juice.  In 4 cup glass 
  bowl layer 1/2 bean mixture, all of avocado mixture, 1/2 remaining sour 
  cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and 
  remaining sour cream mixture.  Top with olives.  Serve at room temperature 
  with chips.