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Saturday, January 7, 2017

Avocado Bean Dip with Baked Lime Chips

1 cup sour cream
1 tablespoon taco seasoning
1 - 2 avocados, chopped
2 limes
1 teaspoon dried cilantro
16 oz can refried beans
1 pint cherry tomatoes, quartered
15 oz can black beans, drained and rinsed
8 tortillas, burrito sized
kosher salt

In a small bowl, combine sour cream and taco seasoning. Set aside. In the bottom of a 2 quart dish, spread refried beans. Spoon sour cream mixture over top. Then layer the black beans and tomatoes. Combine avocadoes, cilantro, and the juice of one lime. Spread chopped avocado over tomatoes. Cover and refrigerate until ready to serve.

For the chips, use a pizza cutter to cut each tortilla into 8 wedges. Spread wedges in a single layer on a cookie sheet sprayed with cooking spray (you'll need to bake in two batches, unless you have enough cookie sheets). Spray tops of tortilla wedges lightly with cooking spray and sprinkle with desired amount of salt. Bake at 350 for about 10 minutes, or until edges are brown and chips are crisp (keep an eye on them). Immediately squeeze fresh lime juice over chips and let cool. Serve with dip.

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