Tortilla Chips and Bean Dip

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Vegetarian & Vegan

Serves8 (8 chips and 1/4 cup dip)

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Ingredients Directions Nutrition Facts

Ingredients

8 each corn tortillas
1 16-ounce can kidney beans, drained and rinsed
1/4 cup salsa
1/4 cup sour cream, non fat
1/2 cup cheddar cheese, shredded
1 cup lettuce, shredded

Directions

Preheat oven to 400ºF.
Cut each tortilla into 8 triangle shape pieces.
Lay tortillas on baking sheet in a single layer. Bake until golden, about 10 minutes.
Add beans to a different baking dish and mash with a fork. Spread to cover the bottom of the baking dish.
Pour salsa on top of the beans then top with sour cream.
Sprinkle cheese over the sour cream.
Place lettuce on top of dip and serve with tortilla chips.

Recipe Tips

Substitute pinto, black or white beans for kidney beans.

Nutrition Facts

Tortilla Chips and Bean Dip

Amount Per Serving (8 chips and 1/4 cup dipg)

Calories 170 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 11mg 4%

Sodium 264mg 11%

Potassium 324mg 9%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 1g

Protein 8g 16%

Vitamin A 13%

Vitamin C 2%

Vitamin D0%

Calcium 8%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

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