Smashed Bean Avocado Dip with Baked Corn Tortilla Chips - Capital Area Food Bank
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Smashed Bean Avocado Dip with Baked Corn Tortilla Chips

By cafb May 5, 2018

318 calories | 55g carbs | 9g fat (1.2g sat fat) | 14g protein | 351mg sodium | 14g fiber per serving

Serves 4 for $5.15

Ingredients

  • 6 corn tortillas
  • 2 (15-ounce) cans of pinto or black beans, rinsed and drained
  • 1 avocado, pit and skin removed, chopped
  • Juice of 1 lemon
  • 2 tablespoons chopped cilantro
  • Salt

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Stack tortillas and cut into quarters.
  3. Arrange on two baking sheets and bake 15 minutes or until they begin to brown.
  4. The chips will crisp as they cool.
  5. In a small bowl, mash the beans and avocado with the back of a fork or a potato masher.
  6. Add lemon and cilantro and stir to combine.
  7. Salt to taste.

Meal Builder

  • Enjoy spread on toast with a fried egg on top for a breakfast on the go.
  • Fill a flour tortilla with lettuce, smashed bean and avocado dip, and cooked ground turkey for a hearty burrito.

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