Nutrients per serving
- Not Available
Beans
Diablo Layered Dip
Cooking Time: Not Available
Microwave Time: 6 to 8 Minutes on medium (70%)
Servings: Not Available
Ingredients:
- 14 oz (398 mL) can drained rinsed kidney beans
- 2 tsp (10 mL) vegetable oil
- 1 small Ontario Onion, chopped
- 1 medium Ontario Carrot
- 1 clove Ontario Garlic, minced
- 2 tsp (10 mL) chili powder
- 1 cup shredded Ontario Cabbage
- 1 cup (250 mL) chopped Ontario Mushrooms
- 1/2 cup (125 mL) salsa
- 1-1/2 cups (375 mL) shredded Monterey Jack cheese
- 1/2 cup (125 mL) light sour cream
- Crisp corn or flour tortillas
- Cilantro, chopped
Garnish:
Preparation:
Mash one 14 oz (398 mL) can drained rinsed kidney beans. Place in large shallow microwaveable dish.
In skillet, add 1 tsp (5 mL) vegetable oil, cook 1 small Ontario Onion, chopped, 1 medium Ontario Carrot, shredded, and 1 clove Ontario Garlic, minced until softened. Remove and stir in 2 tsp (10 mL) chili powder. In same skillet, add 1 tsp (5 mL) oil, cook 1 cup shredded Ontario Cabbage and 1 cup (250 mL) chopped Ontario Mushrooms until tender.
Combine with carrot mixture and spoon over beans. Top with 1/2 cup (125 mL) salsa and 1-1/2 cups (375 mL) shredded Monterey Jack cheese.
Microwave at medium (70%) for 6 to 8 minutes or until heated and cheese is melted. Spoon 1/2 cup (125 mL) light sour cream over casserole and garnish with chopped cilantro. Serve with crisp corn or flour tortillas as dippers.
NOTE: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.
