INGREDIENTS
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2 cups cooked pinto beans or one 15-ounce can pinto beans
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1 tablespoon plus 1 teaspoon homemade taco seasoning mix
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1/4 cup sour cream
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1/4 cup greek yogurt
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1/2 cup shredded cheddar cheese
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1 small tomato, diced
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1/4 cup diced bell pepper and chopped jalapeno pepper (adjust proportions to taste)
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3 tablespoons chopped cilantro
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2 tablespoons sliced black olives