Baked Tortilla Chips and Warm Bean Dip

This party-ready dip pairs high-fiber kidney beans with baked, low-fat homemade tortilla chips for a satisfying, heart-healthy snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 (6-inch) corn tortillas · 71 kcal in the whole recipe
• 1 can (15.5 ounces) low-sodium kidney beans, rinsed and drained · 588 kcal in the whole recipe
• 1/2 cup salsa · 32 kcal in the whole recipe
• 1/4 cup fat-free sour cream · 32 kcal in the whole recipe
• 1/2 cup shredded cheddar cheese · 164 kcal in the whole recipe
• 1 cup shredded lettuce · 2 kcal in the whole recipe

Method

1. Preheat your oven to 400°F (200°C). Stack the corn tortillas, cut them into 8 equal triangles, and arrange them in a single layer on a baking sheet.

   

2. Rinse and drain the kidney beans, then place them in a small bowl and mash thoroughly with a fork or potato masher.

   

3. Spread the mashed beans evenly across the bottom of a small baking dish, then layer the salsa, fat-free sour cream, and shredded cheddar cheese on top.

   

4. Place both the baking sheet with the tortilla wedges and the baking dish with the dip into the oven. Bake for about 8 minutes until the chips are crispy and the cheese is melted and bubbly.

   

5. Scatter the shredded lettuce over the warm dip and serve immediately with your freshly baked tortilla chips.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.