This Mexican dip features Whole-wheat pitas — cut into 8 wedges, Each, Cooking spray, Corn, Black beans — drained and rinsed. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Roasted Corn And Bean Salsa With Pita Crisps
Description
This Mexican dip features Whole-wheat pitas -- cut into 8 wedges, Each, Cooking spray, Corn, Black beans -- drained and rinsed. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 350F (175C).
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Mix dry ingredients together: Salt and pepper to taste.
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Combine wet and dry ingredients, mixing until just combined.
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Transfer mixture to prepared pan.
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Bake until golden brown and a toothpick inserted in center comes out clean.
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Allow to cool before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 522.6kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 28.3mg2%
- Total Carbohydrate 114.2g39%
- Dietary Fiber 29.7g119%
- Sugars 7.5g
- Protein 25.7g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bean, beans, black, chopped, cilantro, cooking, coriander, corn, crisps, cut, deseeded, dip, drained, finely, garlic, ground, jalapeo, juice, lime
