All Easy and Simple Recipes - Mexicali Bean Dip Recipe

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MEXICALI BEAN DIP

9 (6 inch) low fat corn tortillas
1/2 c. plus 1 tbsp. chopped sweet red pepper
1/2 c. plus 1 tbsp. chopped green pepper
1 lg. green onion, cut into 1/2 inch pieces
1-1/2 tbsp. chopped fresh cilantro
1 (16 oz.) can pinto beans, drained
1 tbsp. cider vinegar
1 tsp. lime juice
1/2 tsp. vegetable oil
1/8 tsp. salt
1/8t tsp. ground cumin
1/2 tsp. ground red pepper

Cut each tortilla into 8 wedges; place tortilla wedges on ungreased baking sheets. Bake at 350 degrees for 15 to 18 minutes or until crisp. Set aside. Position knife blade in food processor bowl; add sweet red and green pepper, onion, and cilantro. Process until finely chopped. Add beans and remaining ingredients; process until well blended. Serve dip with tortilla wedges.
Yield: 12 appetizer servings
77 calories and per 2 tablespoons dip and 6 tortilla wedges.
Protein 2.8   Fat 1.3  Carbohydrate 14.2   Fiber 2.6     Cholesterol 0   Sodium 53.
Weight Watcher Points -  2 Points

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