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Mexican Black Bean Dip with Baked Mesquite Corn Chips
Chips and dip are America’s favorite game-day or outdoor party snack! But most of the time, both are loaded with unhealthy vegetable oils and saturated fats. Next time you’re headed to a party, bring along this delicious, oil-free, heart-healthy dip and homemade chips that will wow all your friends and won’t hinder your progress!
1 can low-sodium black beans (rinsed and drained well)
½ cup low sodium salsa
1 tbsp lemon juice
MRM Sprouted Black Rice Powder ½ tsp garlic
powder1 tsp cumin
Corn Chips: Directions
Directions for Bean Dip:
Place all ingredients (except cilantro) into your food processor and blend until incorporated.
Garnish with fresh cilantro.
Directions for Corn Chips:
Preheat your oven to 400F
Stack the tortillas on top of one another and slice into 4ths (like a pizza) using a pizza cutter or sharp knife.
Place in an even layer (not touching) on a large baking tray and coat with the mesquite powder
Bake for about 8-9 minutes until hardened, then let cool on the counter top for another 3-4 minutes until totally crispy.
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