Party Bean Dip with Baked Tortilla Chips

By jeknudson

Nutritional Information: Calories:162 (31% from fat), Fat: 5.6g (sat 2.4g, mono 1.9g, poly 0.4g)Protein: 6.8g
Carbohydrate:23.2g,Fiber:2.8g
Cholesterol: 13mg
Iron:1.3mg
Sodium: 331mg
Calcium: 143mg

Ingredients

• 6 (8-inch) flour tortillas
• Cooking spray
• 1/2 teaspoon paprika
• 2 teaspoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
• 1 cup organic bottled salsa (such as Muir Glen)
• 2/3 cup frozen whole-kernel corn, thawed
• 1/4 cup chopped green onions
• 2 tablespoons chopped black olives
• 3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
• 3/4 cup (6 ounces) light sour cream
• 2 tablespoons chopped fresh cilantro

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets.Lightly spray wedges with cooking spray and sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.

Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7--inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.