Mini 7-Layer Dip Cups

Ingredients

• 2 tsp (10 ml) canola oil
• 1 cup (250 ml) cooked pinto beans
• ¼ cup (60 ml) yellow onion, diced
• 4 cloves of garlic, minced and divided
• ¼ tsp (1 ml) chili powder
• ¼ cup (60 ml) low-sodium vegetable or chicken broth
• 1 12oz (341 ml) can corn, drained well
• ½ cup (125 ml) cilantro, chopped, divided
• ½ tsp (2.5 ml) cumin
• ½ tsp (2.5 ml) smoked paprika
• 2 limes
• 2 Roma tomatoes, finely chopped
• ¼ cup (60 ml) red onion, finely chopped
• Salt and pepper, to taste
• 1 cup (250 ml) guacamole
• 1 cup (250 ml) sour cream
• 1 cup (250 ml) shredded cheddar cheese
• 3 green onions, thinly sliced
• Tortilla chips, for serving