These little jars are like nachos for the road—with plenty of protein from zesty black beans and taco-spiced Greek yogurt, heart-healthy fats from avocado and a little crunch from toasted corn. Homemade baked tortilla strips are a perfect dip delivery system; their length helps you dig out every last bite from the portable jars.

EatingWell Magazine, June 2021

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Credit: Jerrelle Guy

Recipe Summary test

active:
25 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line two large rimmed baking sheets with foil or parchment paper. Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning. Stack the tortillas and cut them into 1 1/2-inch wide strips. Arrange in an even layer on the prepared baking sheets. Bake for 8 minutes, flip the strips and continue to bake until crisp and golden brown, 8 to 10 minutes more. Set aside to cool.

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  • Meanwhile, combine beans and 1/4 cup salsa in a medium bowl. Mash with a potato masher until mostly smooth. Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.

  • Spoon the remaining 1 cup salsa in a layer over the beans. Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl. Spoon over the salsa in the jars. Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture. Divide cheese among the jars.

  • Top off each jar with tomato, scallions and toasted corn nuggets (or "nuts"). Screw or lock lids on the containers. Serve with the tortilla strips.

To make ahead

Refrigerate dip for up to 2 days. Store chips airtight at room temperature for up to 1 week.

Nutrition Facts

1 cup dip & 2/3 cup chips
321 calories; fat 15g; cholesterol 17mg; sodium 485mg; carbohydrates 36g; dietary fiber 8g; protein 13g; sugars 4g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 437IU; potassium 571mg.
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