A common craving among CookingLight.com users is chips; our homemade tortilla chips keep fat and sodium in check. This snack quells an oft-cited yen for Mexican fare and has protein, complex carbs, and fiber.
6 (6-inch) corn tortillas
1/8 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon cumin seeds
1 garlic clove, minced
1/4 teaspoon dried oregano
1 (15-ounce) can black beans, undrained
1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
2 tablespoons crumbled queso fresco
1/3 cup canned no-salt-added diced tomatoes, undrained
1 chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 400°.
Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400° for 10 minutes or until golden brown and crisp, stirring occasionally.
Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400° for 12 minutes or until hot and bubbly.
Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.
The bean dip was just ok. It tasted like it needed a little salt?! It was one of a few different appetizers at a party last night and it wasn't one of the hits. I'm hoping I can use the leftovers on nachos or in burritos this week.
Great dip! You can do so much with the presentation by using different colors of cheese, fresh diced tomatoes, cilantro, green onions, etc. The only change I would make is to add a bit more salt to the bean mixture. Otherwise, I'll be making this appetizer for many get togethers!
An excellent dip, made to recipe except subbed Mexican-blend for the queso fresco and used fresh oregano. The light coating of tomato/chipotle sauce added just enough heat to make it interesting. Served with CL's Goat Cheese Stuffed Jalapenos and CL's Yucatan Shrimp Cocktail.