“This is a tasty recipe which keeps you having fun during your snack! Enjoy!”

INGREDIENTS

4 corn tortillas
1 can (16 ounce) kidney beans, rinsed and drained
1/2 tsp.  cumin
1 teaspoon chili powder
1/4 cup salsa
1/4 cup sour cream, nonfat
1/2 cup shredded cheddar cheese
1 cup shredded lettuce

DIRECTIONS

• Preheat oven to 400 degrees.
• Place tortillas in a stack on cutting board.
• Cut stack into eight pieces, forming triangles or wedges with the use of a sharp knife.
• Lay tortillas pieces out in single layer on baking sheet.
• Set aside while making dip.
• Place beans in a small mixing bowl, sprinkle with spices and mash with a potato masher. Spread beans over bottom of baking dish.
• Spread salsa over beans, followed by sour cream.
• Sprinkle with cheese.
• Place the chips and bean mixture in the preheated oven.
• Bake for about 8 minutes or until tortilla pieces are crisp and dip is bubbly.
• Sprinkle lettuce over dip and serve with tortilla chips.