Traveling Taco Recipe

• 1 (16 ounce.) can refried beans
• 1 (4 1/2 ounce.) can ripe olives, minced
• 1 (4 1/2 ounce.) can Ortega chilies, minced
• 1 med. onion, minced
• 1 hard tomato, peeled, seeded, cored & minced
• 1 lg. avocado
• 1/3 c. lowfat sour cream
• 1 tbsp. mayonnaise
• 1/2 teaspoon lemon juice
• 1 tbsp. salsa
• 8 ounce. cheddar cheese, grated

Directions