Chipstacks

Name: Chipstacks
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 4 Cups Fat-free refried beans; 2 Tbsp Canned, diced green chilies; 2 Tbsp Canned, chopped ripe olives (optional); 1/2 Cup Tomatoes, chopped; 1/2 Cup Green onions, chopped; 1 Cup Salsa; 2 Cups Baked corn tortilla chips

By Mary McDougall

Serves: 2

Prep Time: 15 min

Cook Time: 10 min

Ingredients

4 Cups Fat-free refried beans

2 Tbsp Canned, diced green chilies

2 Tbsp Canned, chopped ripe olives (optional)

1/2 Cup Tomatoes, chopped

1/2 Cup Green onions, chopped

1 Cup Salsa

2 Cups Baked corn tortilla chips

Directions

1 Place beans in a saucepan and thin slightly with some salsa. Heat through. Then place ingredients in separate bowls. To assemble, layer ingredients over the chips in the order given. Eat with your fingers, or use a fork if you must.

To make your own baked tortilla chips, take corn tortillas and cut them into quarters. Spread on a baking sheet and bake at 350 degrees for 4-5 minutes or until crispy.

Print Recipe

Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.

Recommended Recipes

Chipstacks

Ingredients

Directions

Recommended Recipes

Shepherd's Vegetable Pie

Caramelized Onion and Pepper Quesadillas

Green Enchiladas