Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

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Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: about 1/4 cup bean mixture and 6 tortilla chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

142 calories; calories from fat 22%; fat 3.5g; saturated fat 1g; mono fat 1.1g; poly fat 0.5g; protein 6.6g; carbohydrates 27.7g; fiber 6g; cholesterol 4mg; iron 1.6mg; sodium 502mg; calcium 128mg.
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