Tortilla Chips and Bean Dip

20 min · Serves 4

Based on a recipe from Cooking Up Fun - A Pyramid of Snacks Cornell Cooperative Extension Cornell University Division of Nutritional Sciences, via USDA MyPlate Kitchen

What goes in

• 4corn tortillas
• 1 canlow-sodium kidney beans
• ¼ cupsalsa
• ¼ cupnon-fat sour cream
• ½ cupshredded cheddar cheese
• 1 cupshredded lettuce

How to cook it

1. Preheat the oven to 400 °F.
2. Stack the tortillas and cut them into eight equal wedges, then spread the pieces in a single layer across a baking sheet.
3. Rinse and drain the kidney beans, place them in a bowl, and mash them with a potato masher.
4. Spread the mashed beans evenly across the base of a baking dish.
5. Layer the salsa over the beans, spread the sour cream on top, and scatter over the shredded cheddar.
6. Put both the baking sheet of tortilla pieces and the dish of bean dip into the oven.
7. Bake for about 8 minutes until the dip is bubbling and the tortilla chips are crisp.
8. Scatter the shredded lettuce over the warm dip and serve with the warm chips.

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