Black Bean and Avocado Dip With Chips
Prep Time: 5 minutes
Cooking Time: 7 minutes
This is a healthy snack, appetizer or side dish, especially when you bake your own chips!
1 can (15 ounces each) black beans, reduced sodium, rinsed and drained
1 avocado(s), Haas or any
1/4 onion(s), red
1 tomato(es), medium
1/2 cup cilantro, fresh
1/2 teaspoon salt
1 cup corn, frozen white kernels
cooking spray, olive oil type
1/2 cup salsa, fresh
4 tortillas, corn
Rinse and drain the beans and pour into a medium bowl. Thaw corn and add to the bowl. Dice the tomato and the avocado and add to the bowl. Chop the onion into a small dice and chop the cilantro, add both to the bowl. Add the salsa and stir. To bake the chips, heat the oven to 375 degrees. Spray a baking sheet with cooking spray. Cut each tortilla in half and then cut each into 5 strips (10 pieces per tortilla). Spread the tortilla pieces onto the baking sheet, spray with cooking oil spray. Lightly sprinkle with salt. Bake for 4 minutes and turn the chips over, baking an additional 2 or 3 minutes. Remove from the oven and serve with the dip.
Per Serving About: 240 calories, 7 g fat, 1 g saturated fat, 9 g protein, 44 g carbohydrates, 10 g dietary fiber, 680 mg sodium