1 16 oz. can pinto beans, rinsed and drained. Several drops hot red pepper sauce 1 tomato chopped 1/2 green bell pepper chopped 1 c salsa 1 c nonfat sour cream 3/4 c shredded nonfat cheddar cheese 10 pitted small black olives, sliced
In blender or food processor, puree beans, pepper, sauce and 2 tbsp water. Transfer to 12" serving platter, spread in a thin layer on platter. Leaving 1" border, top bean mixture evenly with tomato, bell pepper and salsa. Leaving 1" border, top tomato layer evenly with sour cream and cheese. Sprinkle with olives.
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