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Photo: Jerrelle Guy
Active Time:25 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients126-inch white corn tortillas2tablespoonsextra-virgin olive oil1 ½teaspoonstaco seasoning or chile-lime seasoning, such as Tajin, divided1(15 ounce) canno-salt-added black beans, rinsed1 ¼cupsfresh salsa, divided1cupwhole-milk plain Greek yogurt1largeavocado, diced1tablespoonlime juice1cupshredded pepper Jack cheese1smallyellow tomato, cored and chopped3scallions, thinly sliced½cuptoasted corn nuggets or “nuts”
Cook Mode(Keep screen awake)
Ingredients
126-inch white corn tortillas
2tablespoonsextra-virgin olive oil
1 ½teaspoonstaco seasoning or chile-lime seasoning, such as Tajin, divided
1(15 ounce) canno-salt-added black beans, rinsed
1 ¼cupsfresh salsa, divided
1cupwhole-milk plain Greek yogurt
1largeavocado, diced
1tablespoonlime juice
1cupshredded pepper Jack cheese
1smallyellow tomato, cored and chopped
3scallions, thinly sliced
½cuptoasted corn nuggets or “nuts”
DirectionsPreheat oven to 350°F. Line two large rimmed baking sheets with foil or parchment paper. Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning. Stack the tortillas and cut them into 1 1/2-inch wide strips. Arrange in an even layer on the prepared baking sheets. Bake for 8 minutes, flip the strips and continue to bake until crisp and golden brown, 8 to 10 minutes more. Set aside to cool.Meanwhile, combine beans and 1/4 cup salsa in a medium bowl. Mash with a potato masher until mostly smooth. Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.Spoon the remaining 1 cup salsa in a layer over the beans. Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl. Spoon over the salsa in the jars. Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture. Divide cheese among the jars.Top off each jar with tomato, scallions and toasted corn nuggets (or “nuts”). Screw or lock lids on the containers. Serve with the tortilla strips.To make aheadRefrigerate dip for up to 2 days. Store chips airtight at room temperature for up to 1 week.Originally appeared: EatingWell Magazine, June 2021
Directions
Preheat oven to 350°F. Line two large rimmed baking sheets with foil or parchment paper. Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning. Stack the tortillas and cut them into 1 1/2-inch wide strips. Arrange in an even layer on the prepared baking sheets. Bake for 8 minutes, flip the strips and continue to bake until crisp and golden brown, 8 to 10 minutes more. Set aside to cool.Meanwhile, combine beans and 1/4 cup salsa in a medium bowl. Mash with a potato masher until mostly smooth. Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.Spoon the remaining 1 cup salsa in a layer over the beans. Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl. Spoon over the salsa in the jars. Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture. Divide cheese among the jars.Top off each jar with tomato, scallions and toasted corn nuggets (or “nuts”). Screw or lock lids on the containers. Serve with the tortilla strips.To make aheadRefrigerate dip for up to 2 days. Store chips airtight at room temperature for up to 1 week.
Preheat oven to 350°F. Line two large rimmed baking sheets with foil or parchment paper. Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning. Stack the tortillas and cut them into 1 1/2-inch wide strips. Arrange in an even layer on the prepared baking sheets. Bake for 8 minutes, flip the strips and continue to bake until crisp and golden brown, 8 to 10 minutes more. Set aside to cool.
Meanwhile, combine beans and 1/4 cup salsa in a medium bowl. Mash with a potato masher until mostly smooth. Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.
Spoon the remaining 1 cup salsa in a layer over the beans. Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl. Spoon over the salsa in the jars. Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture. Divide cheese among the jars.
Top off each jar with tomato, scallions and toasted corn nuggets (or “nuts”). Screw or lock lids on the containers. Serve with the tortilla strips.
To make ahead
Refrigerate dip for up to 2 days. Store chips airtight at room temperature for up to 1 week.
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)321Calories15gFat36gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
