Ingredients

• 3 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 shredded Cheddar
• 2 ripe avocados
• 1 jalapeno, stemmed, finely chopped
• 2 cups chopped romaine lettuce
• 1 1/2 cups sour cream
• 1/2 cup fresh cilantro, chopped
• 3 ripe medium tomatoes, diced
• 5 scallions (white and green), thinly sliced
• Tortilla chips, for dipping

Directions

1. On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
2. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole dish.
3. Spread the cheese over the beans.
4. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl.
5. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
6. Mix the sour cream with the cilantro and then spread over the lettuce.
7. Add a layer of tomatoes and finally scatter the scallions on top.
8. Chill until ready to serve.
9. Stand several tortilla chips around the sides of the dish.
10. Garnish with a few cilantro sprigs and serve with chips.