Rating: 3 stars
1 Ratings
  • 1 star values: 0
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  • 3 star values: 1
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  • 5 star values: 0

Reheat the leftovers and spoon into warmed flour tortillas for flavorful bean burritos.

Elizabeth J. Taliaferro
Recipe by Cooking Light March 2001

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Recipe Summary

Yield:
16 servings (serving size: 1/2 cup dip and 1/2 cup chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

174 calories; calories from fat 10%; fat 1.9g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.6g; protein 8.5g; carbohydrates 31.8g; fiber 3g; cholesterol 5mg; iron 1.5mg; sodium 446mg; calcium 120mg.
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