Foto: RecipeGirlIngredients
- Six 8-inch flour tortillas
- ½ teaspoon paprika
- One 16-ounce can fat free refried beans
- 2 teaspoons freshly squeezed lime juice
- ½ teaspoon ground cumin
- 1 cup chunky salsa
- ⅔ cup fresh corn kernels ((cut off the cob- can substitute frozen or canned))
- ¼ cup chopped green onions
- 2 tablespoons chopped black olives
- ¾ cup (3 ounces) shredded 4-Cheese Mexican Blend
- ¾ cup (6 ounces) light sour cream
- 2 tablespoons chopped fresh cilantro
Steps
Preheat the oven to 350°F.
Cut each tortilla into 8 wedges, and arrange the wedges in single layers on 2 baking sheets. Lightly spray the wedges with cooking spray; sprinkle with paprika. Bake at 350°F. for 15 minutes or until lightly browned and crisp. Cool.
In a medium bowl, combine the beans, juice and cumin, stirring until well combined. Spread the mixture evenly into an 11x7-inch baking dish (or a deep dish pie plate) coated with cooking spray. Spread the salsa evenly over the beans. In a small bowl, combine the corn, onions, and olives; spoon the corn mixture evenly over salsa. Sprinkle cheese over the corn mixture.
Bake for 20 minutes, or until bubbly. Let stand for 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
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