Monday, January 25, 2010

Southwestern Bean and Corn Dip

Ok, there is absolutely nothing special in this dish. So how can it be so amazing and fresh tasting. Let's just say - it hit my spot. I initially made it for a healthy snack before yesterday's football games but it served me well today when I scooped some leftovers in a tortilla wrapper with some lettuce for a quick lunch. So easy, so common, but ohhh, so good!

Southwestern Bean and Corn Dip
6 servings, 3 WW pts/serving
1 can black beans - rinsed and drained
1 can corn - rinsed and drained
1 poblano pepper - diced
3 green onions - thinly sliced
2 cups salsa
1 cup of shredded cheddar cheese

Preheat oven to 400 degrees.

In a bowl, mix the beans, corn, pepper, green onion, and salsa. Pour into a small casserole. Top with cheese. Bake until the cheese is bubbly, about 6 minutes.

Serve with tortilla chips or toasted pita bread. Toasted pita bread was great for a healthy alternative.

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