Salsa Bean Dip Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
1 teaspoon dried oregano
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon Tabasco sauce
1 medium onion -- diced fine
2 cloves garlic -- minced fine
14 1/2 ounces canned tomatoes with jalapenos -- drained
14 1/2 ounces canned tomatoes with green pepper & onion -- drained
4 ounces diced green chilies -- drained
32 ounces fat-free refried beans
8 ounces no salt added tomato sauce
2 cups cheddar cheese, lowfat -- shredded
2 tablespoons vegetable oil
1 teaspoon paprika

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Directions:

Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes. Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates. Add beans and tomato sauce. Heat through stirring to break up beans. Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.

Per Serving: 112 Calories; 3g Fat (24.0% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 560mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

This recipe from CDKitchen for Salsa Bean Dip serves/makes 16