Organic refried beans often have half the sodium of conventional beans but can have a drier texture. We added a little lime juice to smooth out the beans and enhance the flavor. Serve with store-bought baked tortilla chips or Baked Whole-Wheat Tortilla Chips.

Megan Patterson, MS, RD
Recipe by Oxmoor House August 2011

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Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 3 ingredients in a medium bowl. Spread bean mixture evenly into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans.

  • Combine corn, green onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture.

  • Bake, uncovered, at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro.

  • Young Chefs can:

  • Help spread salsa over beans

  • Sprinkle cheese over corn mixture

  • Older Chefs can:

  • Spread bean mixture in baking dish

  • Stir together corn, green onions, and olives

Nutrition Facts

102 calories; fat 4.1g; saturated fat 1.5g; mono fat 0.5g; poly fat 0.1g; protein 5.2g; carbohydrates 12g; fiber 2.1g; cholesterol 10mg; iron 0.7mg; sodium 325mg; calcium 78mg.
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