Store the dip in the fridge for up to two days. You can also keep the chips at room temperature for up to one week.
Ingredients:
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Olive oil: 2 tablespoons (extra virgin)
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Taco seasoning: 1½ teaspoons (or chili-lime seasoning like TajÃn, divided)
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Black beans: 1 can (no salt added, rinsed)
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Salsa: 1¼ cups (fresh, divided)
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Yogurt: 1 cup (plain full-fat Greek yogurt)
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Avocado: 1 large (diced)
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Lime juice: 1 tablespoon
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Cheese: 1 cup (shredded pepper jack or similar)
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Tomatoes: 1 can (small yellow tomatoes, seeded and chopped)
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Green onions: 3 (thinly sliced)
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Corn: ½ cup (roasted corn kernels or chopped nuts)
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Tortilla chips: as needed (toasted)
Instructions:
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Preheat the oven to 175°C (350°F). Line two large rimmed baking sheets with aluminum foil or parchment paper.
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Prepare the chips:Brush the tortillas with olive oil and sprinkle with ½ teaspoon taco seasoning (or chili-lime seasoning). Cut tortillas into strips about 1.5 inches (3.5 cm) wide. Arrange in a single layer on the prepared baking sheets.
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Bake for 8 minutes, then flip the strips and continue baking for another 8–10 minutes until golden and crispy. Set aside to cool.
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Meanwhile, make the bean layer:Mix the black beans with ¼ cup salsa in a medium bowl. Mash with a potato masher until smooth (or leave whole, if preferred). Spoon into the bottoms of eight half-pint (1 cup) mason jars or small airtight containers.
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Add layers:
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Spoon the remaining salsa over the bean layer.
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In a small bowl, mix the yogurt with the remaining 1 teaspoon taco seasoning.
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Spoon the yogurt mixture into the jars.
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Mash the avocado with lime juice in the same bowl, then layer it over the yogurt.
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Top with shredded cheese.
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Garnish each jar with chopped tomatoes, green onions, and roasted corn (or nuts). Seal jars tightly.
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Serve with tortilla chips on the side, or place chips on top of jars and serve immediately.
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