Combine the drained pinto beans with the other ingredients in a food processor. Puree the ingredients on high speed until smooth. Transfer to a bowl, cover, and chill for at least 1 hour before serving.
Drain, rinse and set the black beans aside to dry.
In a medium sized bowl with a spoon, stir your refried beans until creamy and smooth. Spread the refried beans evenly to edges in a small cookie sheet. (you can also use a large casserole dish, or a 9×13 pan)
Once your black beans are dry, spread (not press) them over the top of the refried beans.
In a medium sized bowl, combine the sour cream and taco seasoning. Spoon the sour cream mixture in large dollops over the black beans and then smooth it out evenly with the back of the spoon. Sprinkle the shredded cheddar cheese over the sour cream layer.
Halve your tomatoes. Spoon out the seeds and the pithy seed vane. Dice them into no bigger than ½” pieces and sprinkle over the top of the cheese making sure not to cover the cheese entirely.
Dice the avocado and add the lime juice to prevent browning. Drain any excess liquids from the avocado before sprinkling over the top of the tomato layer.
Open and thoroughly drain the sliced black olives and arrange evenly over the top of the avocado layer. You should still be able to see the cheese, tomato, and avocado peeking through.
Chop up your fresh cilantro (6 to 8 stems worth) and sprinkle over the top of your dip. Cover loosely with aluminum foil or plastic wrap and refrigerate at least 1 hour before serving, but no longer than 24 hours.
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed.
Serve with an assortment of vegetables for dipping.