Tortilla Chips and Bean Dip
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Ingredients
- 4 corn tortillas
- 1 can kidney beans, low-sodium (16 ounce)
- 1/4 cup salsa
- 1/4 cup sour cream, non-fat
- 1/2 cup cheddar cheese (shredded)
- 1 cup lettuce (shredded)
Instructions
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- 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.
- Open canned beans. Pour beans in colander; rinse and drain. Place beans in a small mixing bowl and mash with a potato masher. Spread beans over bottom of baking dish.
- Measure salsa and spread over beans.
- Measure sour cream and spread over beans.
- Grate and measure cheese; sprinkle over bean mixture.
- Place lettuce wedge on cutting board. Slice into thin strips; set aside.
- Place both the baking sheet with tortilla pieces and the dip in 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.
Nutrition
| Calories | 214 |
|---|---|
| Protein | 11 g |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 16 mg |
| Sodium | 317 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Cooking Up Fun - A Pyramid of Snacks Cornell Cooperative Extension Cornell University Division of Nutritional Sciences