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 Dip6 servings, 3 WW pts/serving1 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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