Super Bowl Sunday is a little over a week away. Many are thrilled, while others couldn’t care less, but regardless of which category you fall into, there is one thing that everyone can get excited about come game day—the food!
I promise to do at least a couple of posts on indulgent, fatty party food that will make you feel like you’re gaining weight just by looking at the picture, but first, I would like to start with a healthier recipe. For those of you who want a tasty snack that doesn’t come with all the fat and calories, a low-fat black-bean dip with baked corn chips is the perfect option.
My black-bean dip recipe below is chunky, creamy, and spicy. Instead of pairing it with store-bought deep-fried chips, you can save on calories (and money!) by making your own chips at home using corn tortillas.
All you have to do is bake or broil tortilla wedges until they’re crispy, and voilà! You have low-fat chips. It’s that easy! And baked chips not only are better for you but, in my opinion, also have a stronger corn flavor that isn’t overpowered by a ton of oil.
Low-Fat Black-Bean Dip and Baked Corn Chips
For the Dip:
1 Tbsp. olive oil
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced button mushrooms
1 can black beans, drained
1/2 cup water
1/2 tsp. chipotle powder
1/4 tsp. cumin
1/4 tsp. salt
Diced tomatoes (for garnish)
•Heat the oil in a sauté pan over medium-low heat. Add the onion, bell pepper, and mushrooms. Cook until just soft (about 5 minutes).
•Add the black beans and water, then mash until the beans have a creamy consistency. Cook until the mixture is just heated through.
•Add the chipotle powder, cumin, and salt.
•Remove from the heat, garnish with the tomatoes and serve with warm chips.
Makes 1.5 cups
For the Chips:
10-12 corn tortillas
•Preheat the oven broiler on the high setting.
•Cut each tortilla into 8 equal-sized triangles, like slices of a pie or a pizza.
•Place the cut tortillas on a baking sheet and sprinkle with salt.
•Bake until the first side begins to brown. Remove the pan and flip the tortillas, then bake the second side until lightly browned and crispy.
Makes 5 to 6 servings
Note: Broiler temperatures can vary greatly from oven to oven. Some tortillas can brown in under a minute, while others can take several, so check your chips often!