Microwave on HIGH 3-4 minutes or until crispy. Let stand 2-3 minutes or until cool enough to handle. Gently remove tortilla bowl from baker; transfer to Large Bamboo Platter. (Leave baker in microwave until cool enough to handle.)
To assemble dip, spread bean mixture evenly over bottom of tortilla bowl. Spread sour cream evenly over bean mixture. Top with cheese and corn salsa. Serve dip with tortilla chips or Baked Tortilla Chips, if desired.
servings of 1/4
Nutrients per serving:
U.S. Nutrients per serving: Calories 120, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 3 g, Protein 5 g
It’s best to use a 12-in. (30-cm) burrito-size tortilla so the sides of the tortilla drape over the baker to form the bowl.
To make Baked Tortilla Chips, preheat oven to 425ºF (220ºC). Using Pizza Cutter, slice two (12-in./30-cm) tortillas into 3 x 1-in. (7.5 x 2.5-cm) rectangles. Place tortillas on Large Round Stone with Handles (they will overlap). Spray with canola oil using Kitchen Spritzer and sprinkle with ¼ tsp (1 mL) salt. Bake chips 12-15 minutes or until golden brown and crispy, moving them once during baking. Remove stone from oven to Stackable Cooling Rack.