Mexican Cilantro Bean Spread with Home-Fried Taco Chips

Mexican Cilantro Bean Spread with Home-Fried Taco Chips

Courtesy of CanolaInfo 24 Servings • 20 Min. Prep Time • 8 Min. Cook Time
Ingredients
2 to 3 Tbsp. canola oil (30 to 45 mL)
1 onion, finely chopped
2 garlic cloves, minced
1 can (19 oz./540mL) white navy beans, rinsed and drained
1/2 tsp. minced chipotle chile pepper (2 mL)
1/2 tsp. cumin (2 mL)
1 tsp. oregano (5 mL)
1/3 c. chopped red pepper (75 mL)
1/4 to 1/3 c. low-sodium chicken stock (60 to 75 mL)
2 Tbsp. cilantro, finely chopped (30 mL)
1 Roma tomato, finely chopped
1/2 tsp. salt (2 mL)
1/4 tsp. pepper (1 mL)
8 corn tortillas
salt to taste
canola oil for frying

Directions:

1. To make bean spread, heat canola oil in sauté pan over medium-high heat. Add onion and garlic; sauté until transparent. Add beans, chipotle chile pepper, cumin, oregano and red pepper. Heat 4 min.

2. Mash beans with potato masher or back of wooden spoon. Add chicken stock as needed to desired consistency. Add cilantro and tomato. Season with salt and pepper to taste. Serve with fried taco chips.

3. To make taco chips, heat canola oil in large, heavy-based pan to 375º F (190º C).

4. Arrange tortillas in stack; cut into 6 equal wedges.

5. Fry tortillas, turning once, in batches and without crowding, for 1-2 min. or until crisp and golden. Drain on paper towels. Season with salt.

6. Serve bean spread with chips and store extra chips in air-tight container.

* Serving Size: 2 Tbsp. (30 mL) bean spread with 2 taco chips.

* Recipe courtesy of CanolaInfo.

Nutrition:

Calories: 110; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 11g; Fiber: 3g; Protein: 3g; Sodium: 75mg;