Ingredients
4 corn tortillas
1 can kidney beans
low-sodium (16 ounce)
1/4 cup salsa
1/4 cup sour cream
non-fat
1/2 cup cheddar cheese (shredded)
1 cup lettuce (shredded)
Steps
Wash hands with soap and water.
Preheat oven to 400 degrees.
Place tortillas in a stack on cutting board. With a sharp knife, cut stack into eight pieces, forming triangles or wedges.
Lay tortillas pieces out in single layer on baking sheet. Set aside while making dip.
Open canned beans. Pour beans in colander; rinse and drain. Place beans in a small mixing bowl and mash with a potato masher. Spread beans over bottom of baking dish.
Measure salsa and spread over beans.
Measure sour cream and spread over beans.
Grate and measure cheese; sprinkle over bean mixture.
Place lettuce wedge on cutting board. Slice into thin strips; set aside.
Place both the baking sheet with tortilla pieces and the dip in preheated oven. Bake about 8 minutes or until tortilla pieces are crisp and dip is bubbly. Sprinkle lettuce over dip and serve with tortilla chips.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 214 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 16 mg |
| Sodium | 317 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 180 mg |
| Iron | 2 mg |
| Potassium | 421 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tortilla Chips and Bean Dip. Recipe source: Cooking Up Fun - A Pyramid of Snacks Cornell Cooperative Extension Division of Nutritional Sciences. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.