Coat the bottom of a frying pan with oil and heat on low flame. Add the can of undrained beans and the taco seasoning.

Mash and stir the beans to your desired consistency, I use a small glass cup to do this.

Heat until the mashed beans are bubbling, turn off flame and spread into the bottom of a deep glass bowl.

Layer remaining ingredients over the beans, first avocado then salsa, lettuce, sour cream, green onions, olives, then shredded cheese. pluck three leaves of cilantro and place in the middle.

Refrigerate for about 30 minutes covered with plastic wrap. Serve with tortilla chips.