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
