I just wanted some dang nachos for lunch.
BUT we’re trying to eat healthier. A lot healthier.
So, using things we had on hand, I decided to try my hand at making some yummy, healthy Mexican dip to eat with chips for lunch. The results were wonderful and amazingly, eaten up by even our very picky little toddler (dipping is a little complicated for her, so we wrapped some dip up in a whole wheat tortilla to accommodate). My hubby was delighted with the taste and nutrition of this meal, so we’ll be making it again.
In an 8″ or 9×13″ pan, spread 1 can of fat-free refried beans, followed by 1 can of rotel and a thick layer of spinach (or kale? arugula? whatever!). Next add a real thin layer (about 1/2 cup) of Mexican-blend cheese (I might skip this next time for a true vegan meal and I don’t think we’d notice the difference). On top of that layer black beans, fresh cherry tomatoes, fresh red & green onion, and 1-2 sliced jalapenos (seeds removed). Sprinkle dish with cumin, garlic powder and salt and bake at 350* till heated through. Top with slices of avocado (& cilantro if you have it!). Serve with your favorite tortilla chips and salsa.
YUMMO!! 🙂 Enjoy!