healthy five layer dip with baked chili tortilla chips

healthy five layer dip with baked chili tortilla chips

Adapted from Ellie Krieger's [Comfort Food Fix: Feel-Good Favorites Made Healthy]( If you want the cheese on top melted, you can throw it under the broiler for a minute or use a kitchen torch if you have one. Thrown off by the long list of ingredients or don't have ancho chili powder, ground chipotle pepper, and/or smoked paprika for the chips? You can substitute any of those with regular chili powder. After fumbling along with some tongs, I found that mixing the chips with the oil and spices with my hands was the easiest and most efficient way to make sure that each chip was evenly coated. Your hands may get a little messy in the process, but I assure you, they'll be finger-lickin' good when you're finished!


  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo
  • 4 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 2 cups corn kernels (10-ounce box frozen corn)
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 ripe avocados
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • 1/4 cup scallion, thinly sliced
  • 1 jalapeño pepper, seeds and ribs roved, minced
  • 3/4 cup shredded extra-sharp cheddar cheese
  • 12 6-inch corn tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of cayenne

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