Slice the avocados in half lengthwise and remove the pit. Scoop the flesh out with a spoon into a large bowl. Add garlic and lime juice, and season with salt and black pepper, to taste. Mash with a fork until thoroughly blended and smooth. Cover tightly and set aside

Add the sour cream, chili powder, ground cumin, and garlic powder to a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

To assemble, add approximately two tablespoons refried beans to the bottom of each cup with a small spoon, followed by a layer of guacamole and the seasoned sour cream (two tablespoons each), in each cup.

Finish each cup with a layer of chopped tomatoes (roughly 3-4 per cup), followed by one tablespoon finely shredded Mexican cheese blend, 3-4 chopped black olives, and a few green onion slices.

Garnish each cup with a gluten-free blue tortilla chip, if desired, and serve immediately with additional tortilla chips on the side. Enjoy!