The secret to good guacamole is to find avocados which are not too firm and not too soft. If you can make a slight indentation with your fingers, they should be all right. Use either the shiny bright green avocados or the rough black variety.

Mix the following in a bowl a few hours ahead of time and refrigerate: 1 tsp. onion, finely minced 1 tsp. fresh lemon juice 1/2 tsp. chili powder 1/8 tsp. garlic powder

Other Ingredients:
1 pkg. flat corn tortilla shells
1 can refried beans
Iceberg lettuce, cut or torn into sm. pieces
Romaine lettuce, cut or torn into sm. pieces
Tomatoes, chopped
Onions, chopped
1 c. shredded Monterey Jack cheese (low-fat variety)
1 c. shredded cheddar cheese (low-fat variety)
Sour cream (low-fat variety)
Black olive slices

Spread refried beans on the tortilla shells. Heat in microwave for 1 minute. Cover beans with lettuce, tomato, onions, cheeses, then top with heaping spoonfuls of guacamole and sour cream. Garnish with black olive slices if desired. Serve with extra corn chips.