Baja Bean Dip
Ingredients
- 2 cans 15 ounces each low-sodium tomatoes, drained and chopped
- 1 can 15 ounces low-sodium fat-free refried beans
- 1 can 15 ounces low-sodium corn, drained
- 2 Tablespoons chili powder
- 2 cups of low-fat cheddar cheese shredded
Instructions
- Wash hands with warm water and soap.
- Preheat oven to 350 degrees F.
- In a skillet, combine 1 cup tomatoes, refried beans, ½ can of the corn, and chili powder. Cook over medium heat, stirring occasionally, until hot.
- Spoon into 8×8 – inch baking dish. Top with remaining corn and tomatoes and sprinkle with cheese.
- Bake 5 to 10 minutes, or until cheese is melted.
- Serve warm with tortilla chips.
Notes
Nutrition Facts (Per Serving)
Calories, 109; carbohydrate, 15 g; protein, 8 g; total fat, 2 g; saturated fat, 0.86 g; trans fat, 0 g; cholesterol, 4 mg; fiber, 3 g; total sugars, 4 g; sodium, 302 mg; calcium, 104 mg; folate, 3 mcg; iron, 1 mg; percent calories from fat, 15%.
Calories, 109; carbohydrate, 15 g; protein, 8 g; total fat, 2 g; saturated fat, 0.86 g; trans fat, 0 g; cholesterol, 4 mg; fiber, 3 g; total sugars, 4 g; sodium, 302 mg; calcium, 104 mg; folate, 3 mcg; iron, 1 mg; percent calories from fat, 15%.
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