Healthy Seven-Layer Dip

• 1 lb. plum tomatoes
• 1 green onion
• 1 clove garlic
• 1/2 jalapeno chile
• 2 tbsp. fresh lime juice
• salt
• Pepper
• 1 tsp. canola oil
• 1 small onion
• 1/2 tsp. no-salt-added chili powder
• 1 can no-salt-added pinto beans
• 1 ripe Hass avocado
• 2 tbsp. chopped fresh cilantro
• 1 c. fresh corn kernels
• 1 large red pepper
• 4 oz. reduced-fat sour cream
• 1 1/2 oz. low-fat Cheddar cheese

1. In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1/4 teaspoon salt.
2. In 8-inch skillet, heat oil on medium.
3. Add onion; cook 3 to 4 minutes or until golden, stirring.
4. Add chili powder; cook 1 minute.
5. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper.
6. Mash until almost smooth.
7. In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
8. In 1 1/2-quart straight-sided bowl, spread bean mixture in even layer.
9. Top with corn and pepper.
10. Spread sour cream and then the salsa over vegetables.
11. Dollop avocado mixture over salsa; spread into even layer.
12. Sprinkle with cheese.
13. Serve immediately, or cover and refrigerate up to 2 hours.
14. Serve with baked tortilla chips.Nutritional information is based on a 1/2-cup serving

tomatoes, green onion, clove garlic, jalapeno chile, lime juice, salt, pepper, canola oil, onion, nosalt, nosalt, avocado, fresh cilantro, fresh corn kernels, red pepper, sour cream, lowfat

Taken from www.delish.com/recipefinder/seven-layer-dip-recipe-ghk0911 (may not work)