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Black Bean-Chorizo Dip in Tortilla Bowls

  • Prep 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 20

Ingredients

2
flour tortillas (7 or 8 inch)
2
tablespoons vegetable oil
1/4
lb bulk chorizo sausage
1
garlic clove, finely chopped
1/4
cup chicken broth
1
can (19 oz) Progresso™ Vegetable Classics hearty black bean soup
1
can (4.5 oz) Old El Paso™ chopped green chiles, if desired
1/3
cup Cotija or fresco-style cheese, crumbled
2
tablespoons crema (Mexican-style cream) or sour cream
2
tablespoons cilantro, finely chopped
Tortilla chips, if desired
2008 © and ®/™ of General Mills Progresso is a registered trademark of Pet, Incorporated, used with permission.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 tablespoons
Calories
80
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
230mg
10%
Potassium
40mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 375°F. In ungreased 15x10x1-inch pan, turn 2 (10-oz) custard cups upside down; brush outsides of cups with oil. Place 1 tortilla over bottom and around side of each cup, forming bowl. Brush tortilla with oil. Bake 5 to 9 minutes or until crisp and lightly browned. Remove tortillas from custard cups; cool on cooling rack.
  • 2 Meanwhile, in 2-quart saucepan, cook sausage and garlic over medium heat, stirring frequently, until sausage is no longer pink. Stir in chicken broth, black bean soup and green chiles. Reduce heat to medium-low. Cook, stirring occasionally, until hot.
  • 3 Place tortilla bowls on platter. Divide dip evenly into bowls; top with cheese and cilantro. Serve with chips.

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