Ingredients

• 1 pound plum tomatoes, seeded and finely chopped
• 1 green onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 jalapeno chile, seeds and ribs removed, finely chopped
• 2 tablespoons fresh lime juice
• Salt
• 1 teaspoon canola oil
• 1 small onion, finely chopped
• 1/2 teaspoon no-salt-added chili powder
• 1 can (15-ounce) no-salt-added pinto beans, rinsed and drained
• Pepper
• 1 ripe Hass avocado, pitted and peeled
• 2 tablespoon chopped fresh cilantro
• 1 cup (from 2 ears) fresh corn kernels
• 1 large red pepper, finely chopped
• 4 ounce reduced-fat sour cream
• 1 1/2 ounces low-fat Cheddar cheese, shredded

Instructions

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