Sunday, March 1, 2015

Easy Black Bean Taco Bake

Easy Black Bean Taco Bake


2 cups corn chips, crushed

15 oz can black beans, rinsed and drained

15 oz jar salsa

1 red pepper, chopped

1 cup cheese, shredded (I used a cheddar-monterey cheese blend)

⅛ tsp each cumin, chili powder and black pepper

Directions:  Preheat oven to 350 degrees.  Spray an 11x7 inch glass pan with olive oil, then sprinkle in the crushed corn chips spreading evenly as a crust.  Then, add the black beans spreading them evenly.  Scoop the salsa on top of the black beans and spread out evenly.  Next, sprinkle the red pepper, then the cheese.  Finally, sprinkle the cumin, chili powder and black pepper over the top.  Then, cover with foil and bake about 30 minutes, or until the cheese is melted.  Makes 6 servings.  Top with guacamole, light sour cream or greek yogurt for extra protein.

Nutrition Facts: Cals. 205   Fat 8.25g   Carbs. 22.5g   Protein 8.5g   Fiber 4g

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