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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Organic refried beans often have half the sodium of conventional beans but can have a drier texture. We added a little lime juice to smooth out the beans and enhance the flavor. Serve with store-bought baked tortilla chips or Baked Whole-Wheat Tortilla Chips. Ingredients:
2 teaspoons fresh lime juice |
1/2 teaspoon ground cumin |
1 (16-ounce) can organic refried beans |
cooking spray |
1 cup organic bottled salsa |
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 reduced-fat 4-cheese mexican blend cheese |
3/4 cup light sour cream |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a medium bowl. Spread bean mixture evenly into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans.
3. Combine corn, green onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture.
4. Bake, uncovered, at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro.
5. Young Chefs can:
6. Help spread salsa over beans
7. Sprinkle cheese over corn mixture
8. Older Chefs can:
9. Spread bean mixture in baking dish
10. Stir together corn, green onions, and olives
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