Lunch

Layered Mexican Dip with Baked Lime Chips is for Lunch.

Layered Mexican Dip with Baked Lime Chips takes 10 minutes to prepare.

Layered Mexican Dip with Baked Lime Chips takes 5 minutes to cook.

Layered Mexican Dip with Baked Lime Chips makes 6 servings.

The ingredients for Layered Mexican Dip with Baked Lime Chips are:

2 whole-wheat tortillas
1/8 teaspoon salt
1 lime, zested and cut in half

1 (14.5 ounce) can vegetarian or fat-free refried beans
1 cup fat-free Greek yogurt
1 tablespoon Chef Meg's Taco Seasoning
1/2 cup black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheeses
3 green onions, chopped (both white and green parts)
1 tablespoon cilantro, washed and chopped
1/2 avocado, chopped
2 Roma tomatoes, diced
1 cup green leaf lettuce, shredded

Here is how you make Layered Mexican Dip with Baked Lime Chips:

Preheat the oven to 350 degrees Fahrenheit. Slice each tortilla into six wedges. Place on a baking sheet and spritz with cooking spray. Sprinkle with a pinch of salt. Bake for five minutes, or until crisp. Remove from the oven immediately and squeeze on the juice of half a lime. Combine the taco seasoning and lime zest with the Greek yogurt and mix well. Refrigerate until ready to use.Combine the chopped avocado with the juice of the remaining half of a lime and the chopped cilantro, then set aside. Spread the refried beans into the bottom of a 10-inch pie plate. Layer on the Greek yogurt mixture, the black beans, cheese, and green onions. Top with the tomatoes, lettuce and avocado. Serve immediately or refrigerate until ready to eat. Makes 6 one cup servings with 2 baked lime chips

The nutritional information for Layered Mexican Dip with Baked Lime Chips is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.3

• Total Fat: 5.6 g
• Cholesterol: 1.0 mg
• Sodium: 287.4 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 7.5 g
• Protein: 11.2 g

Layered Mexican Dip with Baked Lime Chips is Mexican cuisine.