vegetarian mexican dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 14.5 oz can diced tomatoes1 16 oz can fat free or vegetarian refried beans1 15 oz can black beans6 slices cheddar flavor soy cheese green onioncilantro
In a 9x9 baking dish spread the refied beans. Drain the and rinse the black beans and then drain the tomatoes on top( fresh tomatoes are better but canned are easier, salsa also makes a tasty version). Mix the beans and tomatoes together and then spread on top of refried beans. Lay the 6 slices of cheese on top of the beans so that the beans are covered. You can add on top whatever you like. My favorites are sliced black olives, chopped fresh cilantro, sliced jalepano, or sliced green onion. Bake at 375 for 17 min. then switch to the broiler for about 3 min or until the topping gets brown and bubbly. This makes 8 snack size servings or 4 small meal size servings. Serve with tortilla chips.
Number of Servings: 4
Recipe submitted by SparkPeople user CARE211.
Number of Servings: 4
Recipe submitted by SparkPeople user CARE211.
Nutritional Info Amount Per Serving
- Calories: 263.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,591.0 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 10.7 g
- Protein: 15.1 g
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