Start with a shallow 9-inch square dish or platter—glass works better than ceramic because you can see layers building beneath. Mix your black beans with olive oil, smoked paprika, cumin, and salt in a small bowl first, because combining seasonings with the beans prevents dry spots and ensures every bite tastes intentional.

Spread that bean mixture as your base layer, pressing gently to create an even foundation about a half-inch thick. I always taste a tiny spoonful at this stage to adjust salt if needed—this is your only chance to fix the base before everything else layers on top.

Add your sour cream as the second layer, spreading it gently over beans without mixing. The sour cream acts as a barrier that keeps bean flavors distinct from the guacamole layer above, which is why you don't skip it even though it feels redundant.

Spoon your guacamole over the sour cream and spread it in an even layer—don't press hard or you'll disturb what's underneath. I've definitely crushed through layers before, and honestly, it still tastes good, but the visual separation matters for presentation.

Layer your salsa next, spreading it so it covers the guacamole completely but doesn't drip down the sides. The salsa's moisture content matters here; if yours is extra watery, drain some liquid through a fine mesh strainer first.

Sprinkle your shredded cheddar cheese across the salsa layer, distributing it evenly so no spot gets left bare. Cheese acts as the final binding layer, and Tom always adds extra because he believes more cheese solves most problems (he's not entirely wrong).

Top with black olives and diced red onion, finishing with fresh cilantro scattered across everything. These toppings stay colorful and crisp because you're adding them right before serving, not an hour early when they'd start sweating into everything.