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Categories:
flour tortillas cooking spray paprika lime juice ground cumin beans salsa corn green onions black olives light sour cream fresh cilantro
Viewed: 83 - Published at: 9 years agoIngredients
- 6 (8-inch) flour tortillas
- Cooking spray
- 1/2 teaspoon paprika
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
- 1 cup organic bottled salsa (such as Muir Glen)
- 2/3 cup frozen whole-kernel corn, thawed
- 1/4 cup chopped green onions
- 2 tablespoons chopped black olives
- 3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
- 3/4 cup (6 ounces) light sour cream
- 2 tablespoons chopped fresh cilantro
Method
- Preheat oven to 350°.
- Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.
- Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
