Home -> Healthy Aging -> Heart Healthy Recipes

L A Y E R E D   B E A N,   C H E E S E   &   C O R N    D I P
FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

2 (16 OZ.) CANS OF PINTO BEANS, DRAINED AND DIVIDED

˝ TEASPOON OF CUMIN

˝ TEASPOON OF HOT SAUCE

˝ TEASPOON OF BLACK PEPPER

1 (8 OZ.) BLOCK OF FAT FREE CREAM CHEESE

COOKING SPRAY

1 (11 OZ.) CAN OF WHOLE KERNEL CORN, DRAINED

2 GARLIC CLOVES, MINCED

1 SMALL ONION CHOPPED FINE

2 CUPS OF COOKED LONG GRAIN RICE

˝ CUP OF CHOPPED FRESH CILANTRO

1 (4.5 OZ.) CAN OF GREEN CHILIES

1 CUP OF BOTTLED SALSA

˝ CUP OF SHREDDED CHEDDAR CHEESE

BAKED TOSTITOS CHIPS

PREHEAT OVEN TO 375

COMBINE 2 CUPS OF DRAINED PINTO BEANS, CUMIN, HOT SAUCE, BLACK PEPPER, AND CREAM CHEESE IN FOOD PROCESSOR AND PROCESS UNTIL SMOOTH. SET ASIDE. ON MEDIUM HIGH HEAT, PLACE SKILLET THAT HAS BEEN SPRAYED WELL AND ADD THE CORN, GARLIC, AND ONION. SAUTÉ UNTIL BROWNED, ABOUT 3 MINUTES. REMOVE FROM HEAT AND ADD THE RICE, CILANTRO, AND CHILIES. SPREAD HALF OF THE BEAN MIXTURE ON THE BOTTOM OF A WELL-SPRAYED CASSEROLE DISH. SPREAD HALF OF THE SALSA OVER THE BEAN MIXTURE AND SPRINKLE WITH THE CHEDDAR CHEESE. COVER AND BAKE AT 375 FOR 30 MINUTES OR UNTIL IT IS HEATED ALL THE WAY THROUGH. SERVE WITH TOSTITOS AND OLE! ENJOY!!

IF YOU HAVE ANY LEFTOVERS, THIS MIXTURE CAN BE ROLLED UP WITH TORTILLAS TO MAKE A BEAN BURRITO!

For Free Help Linking to Services within Texas:  Dial 211 (Monday - Friday, 8:00am - 4:45pm)
Out of State: Call 1-800-395-5465 s  TDD for Hearing Impaired: (409) 347-2769