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.
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can organic refried beans
1 cup organic bottled salsa
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 reduced-fat 4-cheese Mexican blend cheese
3/4 cup light sour cream
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 350°.
Combine first 3 ingredients in a medium bowl. Spread bean mixture evenly into an 11 x 7inch 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.