- 2 (16-ounce) cans pinto beans, drained, rinsed, and divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon hot sauce
- 1/8 teaspoon black pepper
- 1 (8-ounce) block fat-free cream cheese
- Cooking spray
- 1 (11-ounce) can no-salt-added whole-kernel corn, drained
- 2 garlic cloves, minced
- 2 cups cooked basmati or other long-grain rice
- 1/2 cup minced fresh cilantro
- 1 (4.5-ounce) can chopped green chiles
- 1 cup bottled salsa
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 8 cups baked tortilla chips (about 8 ounces)
- calories 174
- caloriesfromfat 10 %
- fat 1.9 g
- satfat 0.6 g
- monofat 0.6 g
- polyfat 0.6 g
- protein 8.5 g
- carbohydrate 31.8 g
- fiber 3 g
- cholesterol 5 mg
- iron 1.5 mg
- sodium 446 mg
- calcium 120 mg
How to Make It
Preheat oven to 375°.
Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor; process until smooth. Place bean mixture in a medium bowl; stir in remaining beans. Set aside.
Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn and garlic, and sauté for 3 minutes or until lightly browned. Remove from heat, and stir in rice, cilantro, and chiles.
Spread half of the bean mixture in the bottom of a shallow 2-quart baking dish coated with cooking spray. Spread half of salsa over bean mixture. Spread rice mixture over salsa. Top with the remaining salsa and bean mixture, and sprinkle with the cheese. Cover and bake at 375° for 30 minutes or until thoroughly heated. Serve with chips.