This is a spin off of the seven layer bean dip. My friend Misty Hales introduced me to warming up 7-layer bean dip and serving it with chips for dinner. To make it a little more healthy and get some fresh stuff in there, we did this last night.
Layer a 9X13 pan in this order:
1 bottle pinto beans (or two cans of your favorite beans)
drizzle chipolte ranch (or regular ranch or just sour cream)
next layer Salsa (or chopped tomatoes)
Then cheese
Warm in oven at 350 degrees until warm and cheese is melted
While it is cooking cut up lettuce, avocado, tomatillo, cilantro
Serve with tortilla chips or make your own:
cut corn tortillas into strips with a pizza cutter.
Fry them in a little sesame oil
sprinkled them with salt and squeeze a lime onto them.
When ready to eat, put down lettuce, then bean dip then other toppings as desired.
We had leftover quinoa, so we added that too.
Definately a keeper!
No comments:
Post a Comment