Total:
2 hr 30 min
Prep:
25 min
Inactive:
2 hr
Cook:
5 min
Yield:
12 appetizer servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 30 min
Prep:
25 min
Inactive:
2 hr
Cook:
5 min
Yield:
12 appetizer servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 30 min
Prep:
25 min
Inactive:
2 hr
Cook:
5 min
Yield:
12 appetizer servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 pound plum tomatoes, seeded and finely chopped
  • 1 green onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 jalapeno chile, seeds and ribs removed, finely chopped
  • 1/2 jalapeno chile, seeds and ribs removed, finely chopped 
  • 2 tablespoons fresh lime juice
  • Salt
  • 1 teaspoon canola oil
  • 1 small onion, finely chopped
  • 1/2 teaspoon no-salt-added chili powder
  • 1 can (15-ounce) no-salt-added pinto beans, rinsed and drained
  • Pepper
  • 1 ripe Hass avocado, pitted and peeled
  • 2 tablespoon chopped fresh cilantro
  • 1 cup (from 2 ears) fresh corn kernels
  • 1 large red pepper, finely chopped
  • 4 ounce reduced-fat sour cream
  • 1 1/2 ounces low-fat Cheddar cheese, shredded

Directions

Watch how to make this recipe.

In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1/4 teaspoon salt. In 8-inch skillet, heat oil on medium. Add onion; cook 3 to 4 minutes or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans and 1/8 teaspoon each salt and black pepper. Mash until almost smooth. 

In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth. 

In 1 1/2-quart straight-sided dish, spread bean mixture in even layer. Top with corn and pepper. Spread sour cream and then the salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.

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