Holy Beano! Oven-baked Tortilla Chips & Black Bean Dip

As some of you have astutely pointed out in earlier comments (and I do read all comments!), it’s easy to make things taste good when you add enough bacon, cheese and cream.  It’s much more difficult to make things that are good for you taste like they’re not.

We used to say at Mars (home of brands such as M&M’s® Chocolate Candies, SNICKERS® Bar, DOVE® Ice Cream Bars and COMBOS® Snacks): “There are no bad foods, only bad diets; all foods are good foods in moderation.” Most non-Mars people roll their eyes when I spout that, but even Weight Watchers validates this philosophy! However, for the sake of a challenge, and to provide a healthful option for Big Game parties this weekend, I’m throwing down a recipe for 100% fat free tortilla chips and black bean dip that will give fully-loaded dips or nachos a run for their money. And of course, you could always top the dip with sour cream or cheddar cheese for extra vitamins and calcium!

Oven-baked Tortilla Chips

  • 8-16 (1 package) white corn tortillas

Heat oven to 350ºF. Arrange tortillas directly on oven racks. (One tortilla will make 4 large chips; toast as many as you like or will fit in your oven.)  Bake for 10 minutes; check and rotate tortillas if necessary.) Bake an additional 5 minutes or until tortillas are golden brown. Remove from oven to cool. Break each tortilla into 4 large chips. Store in airtight container if not using right away. Will keep for a long time; I’m not sure how long because the kids usually eat them all within a day.


Fat-Free Black Bean Dip

  • ¼ cup finely diced red onion (¼ cup is roughly ¼ of a medium onion)
  • 1½ Tablespoons sherry vinegar (you could use red wine or balsamic vinegar as well, but I recommend stocking up on sherry vinegar if you can find it)
  • ¼ cup water
  • 1 can (15.5 oz.) black beans (I like Goya Brand), drained and rinsed
  • ¼ tsp kosher salt
  • ½ tsp cumin
  • 1 Tablespoon pickled jalapeño slices
  • Small squeeze (approx. ¼ tsp) of agave nectar (or honey)

Add diced onion, vinegar and water to  medium microwaveable bowl or large Pyrex measuring cup. Microwave on high for 1 minute to soften onions.

Add remaining ingredients and microwave another minute.

Using a stick/immersion blender, blend until smooth (adding a little extra water if necessary). (You could also use a food processor.)

Serve warm with chips. Top with any desired toppings (chopped green onions & diced tomato are shown here – keeping with the Fat Free concept; grated cheese or avocado would be nice as well!)

Note: I also use this as a fat-free dressing for taco salads. Not the prettiest-looking salad once it’s all mixed together, but tasty and filling.

Will keep for several days in the refrigerator. Reheat in microwave; if still thick after heating, add a little water.



2 thoughts on “Holy Beano! Oven-baked Tortilla Chips & Black Bean Dip

  1. Yum !! I feel like you made posted this specifically for me !! Mexican food ! That looks like the perfect snack !!! (The bummer is – I can’t find where I live – I don’t suppose you have any tips for that ?!). Thanks for an amazing (and simply) recipe ! And making it look gorgeous too !

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