The Traditional 5 - Layer Dip!
1 cup dried pinto beans
3 medium tomatoes, seeded & chopped (about 2.5 cups)
1 small white onion, chopped (about 3/4th cups)
2 to 3 jalapeño peppers, seeded and chopped (about 1/3rd cup)
3/4ths packed cup of fresh cilantro leaves, divided
Juice of 2 limes, divided
Half tsp sea salt, plus additional to taste, divided
Fresh ground black pepper, to taste
2 ripe avocados, pitted and peeled
6oz reduced – fat cheddar cheese, grated (about 1.5 cups)
1.5 cups reduced – fat sour cream...
Click Here to get the rest of your directions
4 flour tortillas (6 inches)
1/2 cup semisweet chocolate chips
3/4 teaspoon shortening
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon
Cut each tortilla into eight wedges; place on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a microwave, melt chocolate chips and shortening. Stir until smooth; keep warm.
In a large resealable plastic bag, combine confectioners' sugar and cinnamon. Add tortilla wedges a few at a time; shake to coat. Place on waxed paper-lined baking sheets. Drizzle with melted chocolate. Refrigerate until serving.
Have a fun and safe Cinco De Mayo!
With love from Kathy and The Ladies of The Parish