Baked Corn Tortilla Chips (adapted from Team Beachbody Blog)

15 corn tortillas cut into wedges
Nonstick cooking spray
1 tsp. Sea salt (or Himalayan salt)
Heat oven to 375° F.

Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 5-10, turn over half way, or until crisp.

Sprinkle with salt.

Taco Bean Dip (from Sarah Manaresi’s Kitchen)

1 can of cooked black beans, refried beans, or any beans your family enjoys
1 pound of cooked, ground bison, beef, turkey, or protein of choice (optional)
1 jar of salsa
1 cup of cheese
2 cups of shredded romaine lettuce
1 large tomato
1 red bell pepper
1 avocado
(really any favorite taco toppings)
sour cream
pita chips, bell pepper “chips,” or tortilla chips

Preheat toaster oven to 400 degrees.

Now, since my family likes all of their bean dips differently, I have four oven safe dishes so everyone can customize them. At the bottom of the dish, I spread the red bell peppers, beans, and meat in even layers, and then I top with salsa and cheese. I place in the oven for 10-15 minutes, until cheese is melted.

This is where everyone goes nuts. My kids don’t put veggies or anything on their beans. What comes out of the oven is the only thing they eat. I top mine with lettuce, tomatoes, bell peppers, and avocado with a small amount of sour cream. I stay away from chips, so I eat mine as a salad. My husband put anything that looks good to him on top of his. He and my boys like to eat theirs with frito scoops or tortilla chips.