¼teaspoonground ancho chili pepper, up to ½ teaspoon for spice lovers
1wedgefresh lime, juiced
2handfulsthick tortilla corn chips, broken into large pieces
1cup4 Mexican cheese blend, shredded
1tablespooncilantro, chopped
Instructions
Preheat the oven to 350 degrees. Unless using non-stick, spray loaf pan with cooking oil and set aside.
cooking oil spray
Gently combine all ingredients EXCEPT Toppings in a medium bowl.
8 ounce can tomato sauce
1/4 cup water
2 ounce or ½ small can chopped green chilis
1 cup canned black beans
1/2 cup mild or medium chunky style salsa
1/2 teaspoon cumin
1/4 teaspoon oregano
In a separate small dish, mix 1/4 teaspoon ancho pepper spice into the 1/3 cup of sour cream and a quick squeeze from a lime wedge (1/4 teaspoon).
1/3 cup sour cream
1/4 teaspoon ground ancho chili pepper
1 wedge fresh lime
Pour half of bean and tomato mix into your baking dish and add 1 handful of broken (but not crumbled) tortilla chips. Add half the sour cream mix in small dollops onto the chips. Cover with 1/2 cup of shredded cheese.
1/3 cup sour cream
2 handfuls thick tortilla corn chips
1 cup 4 Mexican cheese blend
Repeat the process with the remainder of the bean and tomato mix followed by 1 handful of broken chips, remainder of sour cream and covered with 1/2 cup of 4 Mexican cheese.
Bake covered with foil for approximately 25 minutes, remove foil for the last 5 minutes so cheese is melted and bubbly hot. Serve with sliced avocado and chopped cilantro.
1 tablespoon cilantro
RECIPE NOTES
For a lighter version, substitute nonfat Greek yogurt for sour cream and reduce cheese by 1/2 cup.