- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197.3
- Total Fat: 5.6 g
- Cholesterol: 1.0 mg
- Sodium: 287.4 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 7.5 g
- Protein: 11.2 g
Layered Mexican Dip with Baked Lime ChipsSubmitted by: CHEF_MEG
IntroductionMy dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.
My dip has all the flavor of the original, but it's much easier on the waistline. I prefer to eat this "dip" with a fork or raw vegetables.
2 whole-wheat tortillas
1/8 teaspoon salt
1 lime, zested and cut in half
1 (14.5 ounce) can vegetarian or fat-free refried beans
1 cup fat-free Greek yogurt
1 tablespoon Chef Meg's Taco Seasoning
1/2 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheeses
3 green onions, chopped (both white and green parts)
1 tablespoon cilantro, washed and chopped
1/2 avocado, chopped
2 Roma tomatoes, diced
1 cup green leaf lettuce, shredded
Skip the chips and pair this with sliced cucumber, bell pepper strips, baby carrots, celery sticks or even leaves of lettuce (make little roll ups).
The serving size is one hearty cup, but you could cut that in half and serve it as an appetizer at parties.
Bake for five minutes, or until crisp. Remove from the oven immediately and squeeze on the juice of half a lime.
Combine the taco seasoning and lime zest with the Greek yogurt and mix well. Refrigerate until ready to use.
Combine the chopped avocado with the juice of the remaining half of a lime and the chopped cilantro, then set aside.
Spread the refried beans into the bottom of a 10-inch pie plate.
Layer on the Greek yogurt mixture, the black beans, cheese, and green onions.
Top with the tomatoes, lettuce and avocado.
Serve immediately or refrigerate until ready to eat.
Makes 6 one cup servings with 2 baked lime chips
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A great remake! incredible and you don't lose the taste - though it helps knowing how much healthier this is! I didn't tell my son about it being "healthy" and he loved it. hahaha. Thanks for this! Oh, and I left out the cilantro - but that's just because I don't like cilantro. Not recipe's problem! - 7/31/10
My go to replacements for refried beans and even low fat sour cream are pureed canned beans and non fat yogurt that I've drained with cheesecloth or a coffee filter in a collander. Sometimes put a plate on top to drain faster. Determine consistency by how long you drain it - few min. to hours. - 1/8/12