Most of us love what's known as Mexican Seven Layer Dip. Well, here all the "layers" are in the right proportions, and packed into a tortilla crisped in a cupcake pan - hence the name.

Makes 12
12 1 oz soft tortillas
Spray canola oil
1 cup vegetarian refried beans
2 ounces Monterrey jack cheese
1 cup sour cream
1 avocado, peeled chopped and tossed with lemon juice
1 cup salsa
1 cup chopped tomato
1/2 cup chopped black olive

1. Preheat oven to 350 degrees. Press the tortillas into each ring of a 12 cupcake pan. Spray lightly with canola oil and bake 10 minutes. While the tortillas crisp, prepare all the remaining ingredients.
2. Remove the tortillas from the oven but keep in the pan until they cool so they hold their shape. Fill each tortilla with 1-2 tbsp of refried beans, add all remaining ingredients in equal amounts in the order listed, finishing with the black olives. Serve as is or refrigerate for up to one hour .
Nutrition Per Serving: Calories 173, Fat 9.6 g, Saturated Fat 4.2 g, Cholesterol 15 mg, Sodium 294 mg, Carbohydrate 18.5 g, Fiber 4.4 g Protein 5.1 g.

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