Layered Mexican Dip with Spiced Tortilla Chips!

2 t. olive oil
1 onion, diced
1 clove garlic, minced
1 jalapeno, sliced
15 oz. can refried black beans
10 oz. can mexicorn
2 ripe avocados
1 T. lime juice
2 medium tomatoes, diced
3/4 c. shredded soy cheese
1/4 c. chopped cilantro

Saute onion in olive oil until soft.  Add garlic and 1 T. diced jalapeno and cook one minute more. Remove from heat and combine with refried beans.  Spread beans into bottom on an 8 inch dish.  Layer corn on top.  Mash avocados and lime juice and spread over the corn.  Sprinkle with diced tomatoes and a layer of cheese.  Place sliced jalapenos and additional cilantro on top.

1 package of corn tortillas, each cut into 6 wedges
olive oil spray
1 t. chili powder
1 t. cumin
1 t. garlic salt
1 t. cayenne pepper

Spray two baking sheets with olive oil and spread tortilla wedges in a single layer.  Spray tops of tortillas with more olive oil and sprinkle with spices.  Bake at 350 degrees for 20 minutes or until crisp.