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| Tortilla Chips and Bean Dip
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| Servings: 8 Category: Snack |
(694 ratings) |
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Nutrition
Information:
Calories:
250
Protein:
12g
Carbs:
32 g
Fat:
8 g
Saturated Fat:
5 g
Sodium:
580 mg
Fiber:
9 g
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Ingredients - 4 corn tortillas
- 1 can (16 ounce) kidney beans, rinsed and drained
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup salsa
- 1/4 cup sour cream, nonfat
- 1/2 cup shredded cheddar cheese
- 1 cup shredded lettuce
Instructions - Preheat oven to 400 degrees.
- Place tortillas in a stack on cutting board. With a sharp knife, cut stack into eight pieces, forming triangles or wedges.
- Lay tortillas pieces out in single layer on baking sheet. Set aside while making dip.
- Place beans in a small mixing bowl, sprinkle with spices and mash with a potato masher. Spread beans over bottom of baking dish.
- Spread salsa over beans, followed by sour cream. Sprinkle with cheese.
- Place the chips and bean mixture in the preheated oven.
- Bake about 8 minutes or until tortilla pieces are crisp and dip is bubbly. Sprinkle lettuce over dip and serve with tortilla chips.
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