Layered Tex Mex Dip

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.