Hot Bean Dip with Corn Chips

INGREDIENTS

1 (15-ounce) can Pinto Beans, drained and rinsed
6 (6-inch) corn tortillas
Butter-flavored vegetable cooking spray
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons water
1 tablespoon onion, chopped
2 teaspoons jalapeno pepper, minced
1/2 teaspoon cumin
1/2 teaspoon vinegar

PREPARATION

Coat tortillas with cooking spray; sprinkle with salt and garlic powder. Cut each tortilla into 8 wedges, and place on an ungreased baking sheet. Bake at 350°F for 6 minutes. Turn chips, and bake an additional 2 to 3 minutes or until golden and crisp. Let cool. Combine beans and remaining ingredients in a small saucepan. Mash beans thoroughly. Cook over low heat, 8 to 10 minutes or until thoroughly heated. Serve bean mixture warm with tortilla wedges.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 6
Serving size: 1/3 cup and chips
Calories: 135
Carbohydrates: 25g
Fat: 1g
Cholesterol: 0mg
Protein: 7g
Fiber: 4g
Sodium: 41mg (134mg if using canned beans)

FOOD EXCHANGES

1 lean meat
1-1/2 fruit

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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