Layered Mexican Dip with Baked Lime Chips
Introduction
My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this ""dip"" with a fork or raw vegetables.
Ingredients
2 whole-wheat tortillas
1/8 teaspoon salt
1 lime, zested and cut in half
1 (14.5 ounce) can vegetarian or fat-free refried beans
1 cup fat-free Greek yogurt
1 tablespoon Chef Meg's Taco Seasoning
1/2 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheeses
3 green onions, chopped (both white and green parts)
1 tablespoon cilantro, washed and chopped
1/2 avocado, chopped
2 Roma tomatoes, diced
1 cup green leaf lettuce, shredded
1/8 teaspoon salt
1 lime, zested and cut in half
1 (14.5 ounce) can vegetarian or fat-free refried beans
1 cup fat-free Greek yogurt
1 tablespoon Chef Meg's Taco Seasoning
1/2 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheeses
3 green onions, chopped (both white and green parts)
1 tablespoon cilantro, washed and chopped
1/2 avocado, chopped
2 Roma tomatoes, diced
1 cup green leaf lettuce, shredded
Directions
Preheat the oven to 350 degrees Fahrenheit. Slice each tortilla into six wedges. Place on a baking sheet and spritz with cooking spray. Sprinkle with a pinch of salt.
Bake for five minutes, or until crisp. Remove from the oven immediately and squeeze on the juice of half a lime.
Combine the taco seasoning and lime zest with the Greek yogurt and mix well. Refrigerate until ready to use.
Combine the chopped avocado with the juice of the remaining half of a lime and the chopped cilantro, then set aside.
Spread the refried beans into the bottom of a 10-inch pie plate.
Layer on the Greek yogurt mixture, the black beans, cheese, and green onions.
Top with the tomatoes, lettuce and avocado.
Serve immediately or refrigerate until ready to eat.
Makes 6 one cup servings with 2 baked lime chips
Bake for five minutes, or until crisp. Remove from the oven immediately and squeeze on the juice of half a lime.
Combine the taco seasoning and lime zest with the Greek yogurt and mix well. Refrigerate until ready to use.
Combine the chopped avocado with the juice of the remaining half of a lime and the chopped cilantro, then set aside.
Spread the refried beans into the bottom of a 10-inch pie plate.
Layer on the Greek yogurt mixture, the black beans, cheese, and green onions.
Top with the tomatoes, lettuce and avocado.
Serve immediately or refrigerate until ready to eat.
Makes 6 one cup servings with 2 baked lime chips
Number of Servings: 6
Related Recipes
-
Coconut-Cilantro Rice with Lime
-
Mini Eggplant Pizzas
-
Creamy Blue Cheese Ball
-
Raspberry-Lemon Scones
-
Herbed Bulgur and Lentil Salad
-
No-Bake Vegan Key Lime Pie
-
Cheesy Pizza Dip (with Goat Cheese and Basil)
-
Herbed Brown Rice with Mushrooms
-
Quinoa-Black Bean Casserole
-
Red Velvet Cupcakes w/Cream Cheese Frosting