1. Heat the oil in a skillet over medium heat, add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Mash beans. Remove from heat and add 2 tbsp water and mash until somewhat smooth. Spread in a 2 quart glass casserole dish.
2. Scatter the cheese over the beans, Halve and pit the avocados; scoop out flesh and mash with lemon juice and 1 tsp salt. Spread over cheese.
3. Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a food processor. Top with lettuce. Season with tomatoes. Top with reserved scallions, cilantro and jalapeno.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 332 (78%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 59.3mg||18 %|
|Sodium 361.4mg||12 %|
|Potassium 603.5mg||16 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 3.8g|
|Protein 16.5g||24 %|
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Calories per serving: 426
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