Entrees

vegetable stir-fry in spicy black bean sauce

Ingredients - Stir Fry
  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, cut into strips
  • 3 carrots, cut into julienne strips
  • 3 cups shredded cabbage (green, red or napa)
  • 1 cup tofu, crumbled
  • 4 cups cooked rice, kept warm
  • Fresh chives and radishes (optional)
Ingredients - Black Bean Sauce
  • 1 cup GUILTLESS GOURMET® Spicy Black Bean Dip
  • 2 teaspoons water
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup cooking sherry
  • 1 tablespoon minced peeled fresh ginger
  • 1 clove garlic, minced

Makes 6 servings

Preparation

Heat oil in wok or large skillet over medium-high heat until hot. Add onion, pepper, carrots, cabbage and tofu; stir-fry until crisp-tender.

To prepare Black Bean Sauce, combine bean dip and water in small bowl; mix well. Stir in remaining Black Bean Sauce ingredients; pour over stir-fried vegetables. Stir-fry over high heat 2 minutes or more. Reduce heat to low; cook 2 to 4 minutes more or until heated through, stirring often. Serve over hot rice. Garnish with chives and radishes, if desired.

VEGETABLE-ENCHILADA CASSEROLE

Ingredients
  • 1 small eggplant, peeled and quartered
  • 1 medium zucchini
  • 1/2 pound fresh mushrooms
  • Nonstick cooking spray
  • 1/2 cup chopped green onions, divided
  • 2 cloves garlic, minced
  • 16 ounce jar salsa
  • 1 large bag (7 ounces) GUILTLESS GOURMET® Baked Tortilla Chips (Yellow or Blue Corn)
  • 16 ounce jar GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 3/4 cup low fat shredded cheddar cheese
  • 2 1/2 cups shredded lettuce
  • 1 medium tomato, chopped
  • 3 tablespoons low fat sour cream

Makes 8 servings

Preparation

Slice eggplant, zucchini and mushrooms; set aside. Coat large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add reserved vegetables, 1/4 cup onions and garlic; cover and cook 5 minutes or until tender, stirring occasionally. Stir in salsa. Reduce heat to low; cover and simmer 30 minutes. Preheat oven to 350°F. To assemble casserole, coat 12x8-inch baking dish with cooking spray. Arrange half the tortilla chips in dish and top with vegetable mixture. Cover; bake 20 to 30 minutes or until heated through. Dollop with rounded teaspoons with black bean dip on top of vegetables. Coarsely crush remaining tortilla chips; sprinkle over vegetable mixture. Sprinkle cheese over chips. Bake, uncovered, 5 minutes or more until chips are crisp and lightly browned. To serve, divide lettuce among 8 individual serving plates or spread on serving platter. Spoon casserole over lettuce. Sprinkle with chopped tomato and remaining 1/4 cup onions. Dollop with sour cream.

STACKED BURRITO PIE

Ingredients
  • 1/2 cup GUILTLESS GOURMET® Mild Black Bean Dip
  • 2 teaspoons water
  • 5 low-fat flour tortillas
  • 1/2 cup nonfat sour cream or plain yogurt
  • 1/2 cup salsa
  • 1 1/4 cup shredded low-fat Monterey Jack cheese
  • 4 cups shredded iceberg or romaine lettuce
  • 1/2 cup salsa
  • Lime slices and chili pepper (optional)

Makes 4 servings

Preparation

Preheat oven to 350°F. Combine bean dip and 2 teaspoons water in small bowl; mix well. Line 7 1/2-inch springform pan with 1 tortilla. Spread 2 tablespoons bean dip mixture over tortilla, then spread with 2 tablespoons salsa. Sprinkle with 1/4 cup cheese. Repeat layers 3 more times. Place remaining tortilla on top and sprinkle with remaining 1/4 cup cheese.

Bake 40 minutes or until heated through. (Place sheet of foil under springform pan to catch any juices that may seep through the bottom.) Cool slightly before unmolding. To serve, cut into 4 quarters. Place 1 cup lettuce on each of 4 serving plates. Top lettuce with 1 quarter burrito pie and 2 tablespoons salsa. Garnish with lime slices and pepper, if desired.

SPICY SNAPPER & BLACK BEANS

Ingredients
  • 1 1/2 pounds fresh red snapper filets, cut into 4 portions
  • Juice of lime
  • 1/2 teaspoon coarsely ground black pepper
  • Nonstick cooking spray
  • 1 cup GUILTLESS GOURMET® Spicy Black Bean Dip
  • 1/2 cup water
  • 1/2 cup crushed GUILTLESS GOURMET® Yellow Corn Baked Tortilla Chips
  • 1 cup salsa

Makes 4 servings

Preparation

Wash fish thoroughly; pat dry with paper towels. Place fish in 13x9-inch glass baking dish. Pour lime juice over top; sprinkle with pepper. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Coat 11x7-inch glass baking dish with cooking spray. Combine bean dip and water in small bowl; spread 1 cup bean mixture in bottom of prepared baking dish. Place fish over bean mixture, discarding juice. Spread remaining bean mixture over top of fish; sprinkle with crushed chips.

Bake about 20 minutes or until chips are lightly browned and fish turns opaque and flakes easily when tested with fork. To serve, divide fish among 4 serving plates; spoon 1/4 cup salsa over top of each serving.

Note: This dish can be made with 4 boneless skinless chicken breast halves in place of red snapper filets. Prepare as directed and bake about 40 minutes or until chicken is no longer pink in center. Serve as directed.

SOUTHWESTERN PIZZA

Ingredients
  • 1 prebaked pizza crust
  • 16 ounce jar GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 1/2 onion, sliced
  • 1/2 bell pepper, sliced
  • 1/2 cup frozen corn
  • 1 cup low fat shredded cheese

Makes 8 servings

Preparation

Preheat oven to 400°F. Spread prepared pizza crust with bean dip. Arrange onion, bell pepper and corn on bean dip. Sprinkle with cheese.

Bake 10 minutes or until heated through. To serve, cut into 8 slices.

POLLO VERDE CASSEROLE

Ingredients
  • 2 boneless chicken breast halves
  • 1 teaspoon canola oil
  • 1 medium onion, chopped
  • 1/2 medium bell pepper, chopped
  • 1 teaspoon chopped garlic
  • 1 cup salsa
  • 1/2 cup low fat sour cream, divided
  • Nonstick cooking spray
  • 1 cup crushed GUILTLESS GOURMET® Unsalted Baked Tortilla Chips

Makes 4 servings

Preparation

Cut chicken into 1-inch cubes. Heat oil in large skillet over medium heat until hot. Add chicken cubes, onion, pepper and garlic; cook and stir about 5 to 10 minutes or until chicken turns white and onion is translucent. Remove from heat.

Combine 1/2 cup salsa and 1/4 cup sour cream in a small bowl until blended. Stir salsa mixture into chicken mixture.

Preheat oven to 325°F. Coat 2-quart casserole dish with cooking spray. Sprinkle 1/2 cup crushed chips into prepared casserole dish. Spread chicken mixture over crushed chips. Top with remaining crushed chips, then with remaining 1/2 cup salsa.

Bake 30 minutes or cover with plastic wrap and microwave on HIGH (100% power) 12 minutes or until heated through. Let stand 5 minutes before serving. To serve, divide mixture among 4 serving plates. Top each serving with a dollop of remaining 1/4 cup sour cream

PASTA WITH ROASTED RED PEPPER SAUCE

Ingredients
  • 12 ounces uncooked linguini or spaghetti
  • 28 ounce can low sodium peeled, chopped tomatoes
  • 16 ounce jar roasted red pepper salsa
  • 1/3 cup crushed GUILTLESS GOURMET® Yellow Corn Baked Tortilla Chips
  • 1/4 cup chopped fresh cilantro

Makes 4 servings

Preparation

Cook pasta according to directions. Drain and keep warm.

Combine tomatoes and salsa in a small saucepan or microwave-safe dish; cook over medium heat or microwave on HIGH until thoroughly heated. Place pasta on serving platter; pour sauce over pasta. Sprinkle with crushed chips and cilantro. Serve hot.

MEXICAN MEATLOAF

Ingredients
  • 1 1/2 cups lean ground turkey or beef
  • 1 cup salsa
  • 1 cup crushed GUILTLESS GOURMET® Yellow Corn Baked Tortilla Chips
  • 1/2 medium onion, chopped
  • 3 egg whites, lightly beaten
  • 1/2 teaspoon coarsely ground black pepper

Makes 4 servings

Preparation

Preheat oven to 350°F. Mix turkey or beef, 1/2 cup salsa, crushed chips, onion, egg whites and pepper in a large bowl until lightly blended. Shape into loaf and place in a 9x5-inch loaf pan.

Bake 1 hour or until firm. Pour remaining 1/2 cup salsa over top; bake 10 minutes more. Let stand 10 minutes before slicing and serving.

EGGS SANTA FE

Ingredients
  • 2 eggs
  • 1/2 cup GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 1/4 cup salsa
  • 1 ounce (about 20) GUILTLESS GOURMET® Unsalted Baked Tortilla Chips
  • 2 tablespoons low fat sour cream
  • 1 teaspoon chopped fresh cilantro
  • Fresh cilantro sprigs (optional)

Makes 2 servings

Preparation

To poach eggs, bring water to a boil in a small skillet over high heat; reduce heat to medium-low and maintain a simmer. Gently break eggs into water, being careful not to break yolks. Cover and simmer 5 minutes until desired firmness.

Meanwhile, place bean dip in small microwave-safe bowl or small saucepan. Microwave bean dip on HIGH (100% power) 2 to 3 minutes or heat over medium heat until warm. To serve, spread 1/4 cup warm bean dip in center of serving plate; top with 1 poached egg and 2 tablespoons salsa. Arrange 10 tortilla chips around egg. Dollop with 1 tablespoon sour cream and sprinkle with 1/2 teaspoon chopped cilantro. Repeat with remaining ingredients. Garnish with cilantro sprigs, if desired.

CRISPY OVEN-BAKED CHICKEN

Ingredients
  • 4 boneless chicken breast halves (about 4 ounces each)
  • 3/4 cup salsa
  • Nonstick cooking spray
  • 1 cup crushed* GUILTLESS GOURMET® Baked Tortilla Chips (Yellow or Blue Corn)
  • Cherry tomatoes and pineapple sage leaves (optional)
  • *Crush tortilla chips in the original bag or between two pieces of waxed paper with a rolling pin.

Makes 4 servings

Preparation

Wash chicken; pat dry with paper towels. Place chicken in shallow nonmetal pan or place in large resealable plastic food storage bag. Pour salsa over chicken. Cover with foil or seal bag; marinate in refrigerator 8 hours or overnight.

Preheat oven to 350°F. Coat baking sheet with cooking spray. Place crushed chips on waxed paper. Remove chicken from salsa; roll chicken in crushed chips. Place on prepared baking sheet; bake 45 minutes or until chicken is no longer pink in center and chips are crisp. Serve hot. Garnish with tomatoes and sage, if desired.

BLACK BEAN & RICE BURRITOS

Ingredients
  • 1/2 cup nonfat cottage cheese
  • 2 tablespoons soft fresh goat cheese
  • 1 1/2 cups cooked brown rice or long-grain rice, kept warm
  • 3 tablespoons minced red onion
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 cup low sodium chicken broth, defatted
  • 8 whole wheat tortillas
  • 3/4 cup GUILTLESS GOURMET® Spicy Black Bean Dip
  • 1/2 cup shredded low fat Monterey Jack cheese
  • 3 cups finely shredded lettuce
  • 1/2 cup salsa
  • Fresh cilantro sprigs (optional)

Makes 8 servings

Preparation

Preheat oven to 350°F. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside.

Place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoon bean dip on tortilla, then top with 1 heaping tablespoon rice mixture. Roll up tortilla and place in 12x8-inch baking dish, seam side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil.

Bake about 25 to 30 minutes or until heated through. Remove foil, top with shredded cheese. Return to oven until cheese melts. To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.

Appetizers

black bean bisque with crab

Ingredients
  • 3 cups low sodium chicken broth, defatted
  • 16 ounce jar GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 6 ounce can crabmeat, drained
  • 2 tablespoons brandy (optional)
  • 6 tablespoons low fat sour cream
  • Chopped fresh chives (optional)

Makes 8 servings

Preparation

MICROWAVE DIRECTIONS

Combine broth and bean dip in 2-quart glass or microwave-safe casserole. Cover with vented plastic wrap or lid; microwave on HIGH (100% power) 6 minutes or until soup starts to bubble. Stir in crabmeat and brandy, if desired; microwave on MEDIUM (50% power) 2 minutes or to desired serving temperature. To serve, ladle bisque into 8 individual ramekins or soup bowls, dividing evenly. Swirl 1 tablespoon sour cream into each serving. Garnish with chives, if desired.

STOVE TOP DIRECTIONS

Combine broth and bean dip in 2-quart saucepan; bring to boil over medium heat. Stir in crabmeat and brandy, if desired; cook 2 minutes or to desired serving temperature. Serve as directed.

cheesy potato skins with black beans & salsa

Ingredients
  • 6 medium potatoes, baked
  • 3/4 cup GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 3/4 cup grated cheddar cheese
  • 3/4 cup salsa
  • 3/4 cup low fat sour cream
  • Fresh cilantro sprigs (optional)

Makes 12 servings

Preparation

Preheat oven to 400°F. Cut baked potatoes in half lengthwise and scoop out potato pulp, leaving ΒΌ inch pulp attached to skin (avoid breaking skin). (Save potato for another use such as mashed potatoes.) Place potatoes on large baking sheet, skin sides down; bake 5 minutes. Fill each potato skin with 1 tablespoon bean dip and 1 tablespoon cheese. Return to oven; bake 10 minutes. Remove from oven; let cool 5 minutes. Dollop 1 tablespoon salsa and 1 tablespoon sour cream onto each potato. Garnish with cilantro, if desired. Serve hot.

chicken nachos

Ingredients
  • 22 GUILTLESS GOURMET® Baked Tortilla Chips (Yellow or Blue Corn)
  • 1/2 cup cooked and shredded, boneless chicken breast
  • 1/2 cup chopped green onions
  • 1/4 cup shredded cheddar cheese
  • Sliced green and red chilies (optional)

Makes 22 nachos

Preparation

MICROWAVE DIRECTIONS

Spread tortilla chips on flat microwave-safe plate. Sprinkle chicken, onions and cheese over chips. Microwave on HIGH 30 seconds until cheese starts to bubble. Serve hot. Garnish with chilies, if desired.

CONVENTIONAL DIRECTIONS

Preheat oven to 325°F. Spread tortilla chips on baking sheet. Sprinkle chicken, onions and cheese over chips. Bake about 5 minutes or until cheese starts to bubble. Serve hot. Garnish with chilies, if desired.

five-layered mexican dip

Ingredients
  • 1/2 cup low fat sour cream
  • 1/2 cup salsa
  • 16 ounce jar GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 2 cups shredded lettuce
  • 1/2 cup chopped tomato
  • 1/4 cup shredded sharp cheddar cheese
  • Chopped fresh cilantro sprigs (optional)
  • 1 large bag (7 ounces) GUILTLESS GOURMET® Baked Tortilla Chips (Yellow or Blue Corn)

Makes 8 servings

Preparation

Mix together sour cream and salsa in a small bowl. Spread bean dip in shallow glass bowl. Top with sour cream-salsa mixture, spreading to cover bean dip.* Just before serving, top with lettuce, tomato and cheese. Garnish with cilantro, if desired. Serve with tortilla chips.

green pea mockamole

Ingredients
  • 16 ounce package frozen petit peas
  • 4 green onions
  • 1/2 cup lightly packed fresh cilantro
  • 2 tablespoons lemon juice
  • 1/2 cup salsa
  • Fresh cilantro sprigs (optional)
  • 1 large bag (7 ounces) GUILTLESS GOURMET® Baked Tortilla Chips (Yellow or Blue Corn)

Makes 12 servings

Preparation

Cook peas according to package directions; drain. Place peas, onions, 1/2 cup cilantro and juice in food processor or blender; process until smooth. Transfer to serving bowl; gently stir in salsa to combine. Garnish with cilantro sprigs, if desired. Serve warm with tortilla chips or cover and refrigerate until ready to serve.

hearty tortilla chip soup

Ingredients
  • 1 cup chopped onion
  • 3/4 cup finely chopped carrots
  • 1 clove garlic, minced
  • 6 ounces GUILTLESS GOURMET® Unsalted Baked Tortilla Chips
  • 3 cans (14 1/2 ounces each) low sodium chicken broth, defatted
  • 2 cups water
  • 1 cup salsa
  • 1 can (6 ounces) low sodium tomato paste
  • 1 cup shredded low fat Monterey Jack cheese

Makes 8 servings

Preparation

MICROWAVE DIRECTIONS

Combine onions, carrots and garlic in 3-quart microwave-safe casserole. Cover with vented plastic wrap or lid; microwave on HIGH (100% power) 7 minutes or until vegetables are tender. Finely crush half the tortilla chips. Add crushed chips, broth, water, salsa and tomato paste; stir well. Cover; microwave on HIGH 6 minutes or until soup bubbles. Microwave on MEDIUM (50% power) 5 minutes. To serve, divide remaining tortilla chips and half the cheese among 8 individual soup bowls. Ladle soup over cheese and chips, dividing evenly. Sprinkle with remaining cheese.

STOVE TOP DIRECTIONS

Bring 2 tablespoons broth to a boil in a 3-quart saucepan over medium-high heat. Add onion, carrots and garlic; cook and stir about 5 minutes until vegetables are tender. Finely crush half the tortilla chips. Add crushed chips, broth, water, salsa and tomato paste; stir well. Cook over medium heat until soup comes to a boil. Reduce heat to low; simmer 5 minutes. Serve as directed.

nacho salad

Ingredients
  • 3 ounces GUILTLESS GOURMET® Unsalted Baked Tortilla Chips
  • 2 teaspoons water
  • 1/2 cup GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • 4 cups shredded romaine lettuce
  • 2 medium tomatoes (red or yellow), chopped
  • 1/2 cup grated cheddar cheese
  • 1/2 cup salsa

Makes 4 servings

Preparation

Divide and spread tortilla chips among 4 plates. Stir water into bean dip in small microwave-safe bowl or small saucepan. Microwave bean dip on HIGH (100% power) 2 to 3 minutes or heat over medium heat until warm. Evenly drizzle heated dip over tortilla chips. Sprinkle lettuce, tomatoes and cheese evenly over tortilla chips. To serve, spoon 2 tablespoons salsa over each salad.

bean and vegetable tortilla stacks

Ingredients
  • 3/4 cup skim milk mozzarella cheese, divided
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded carrots
  • 1/4 cup chopped radishes
  • 6 corn tortillas
  • 1 cup GUILTLESS GOURMET® Black Bean Dip (Spicy or Mild)
  • Green or red bell pepper rings (optional)
  • 1/2 cup salsa

Makes 8 servings

Preparation

Preheat oven to 375°F. Combine 1/2 cup mozzarella cheese, ricotta cheese, carrots and radishes in small bowl; stir well. Set aside.

Place 2 tortillas on ungreased baking sheet. Spread each with 1/4 cup bean dip; top each with 1/4 cup of cheese mixture. Place 1 tortilla on top of each. Spread each tortilla with 1/4 cup bean dip and 1/4 cup of cheese mixture. Top each with remaining 2 tortillas. Sprinkle remaining 1/4 cup mozzarella cheese evenly over stacks.

Bake 15 minutes or until thoroughly heated. Cut each tortilla stack into quarters. Garnish with red pepper rings, if desired. Serve hot with salsa.