photo by Lea Kriesberg
Using the ingredients from my Mexican taco salad bowl, I wanted to make a simple and healthy snack. You can’t go wrong with chips and dip. Making it at home is healthy, easy, and cheap. When you don’t add extra fat and oil to refried beans, it actually becomes a high-protein, delicious snack that goes with chips, salad, or bowls.
Cook time: 30 mins
Active: 2 mins
Serves: 5
Ingredients:
- whole wheat tortillas
- beans (1 can, you can use pinto, black, or any kind)
- olive oil
- cumin
- chipotle chili powder
- garlic powder
- salt and pepper
supplies
- baking sheet
- small sauce pot
Instructions:
- Preheat the oven to 400°
- Cut the tortillas into strips and place on the baking sheet. Drizzle with olive oil and top with spices. Bake until crispy and brown, around 10 minutes. Flip chips around halfway through.
- For the bean dip, heat around two tablespoons of olive oil in a pan. Add the beans, spices, and around a cup of water. Bring the water to a boil and then turn the heat down to let the beans simmer. Simmer for around 30 minutes, stirring occasionally and mashing the beans. Simmer until the water is absorbed. It may look soupy at first but give it time and the water will absorb and the beans
photo by Lea Kriesberg
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