• Switched to Cabot No Fat Sour Cream and 50% Reduced Fat Cheddars
• Switched to higher fiber black beans
• Switched to reduced-sodium taco seasoning
• Added more veggies for extra nutrients—vitamins C & A
• Added lime juice and cilantro to enhance flavor after trimming fat

Makes 8 servings

1 (15-ounce) can black beans, rinsed and drained
1/4 cup tomato salsa plus more for serving
Juice of 1/2 lime
1 cup Cabot No Fat Sour Cream
1 package reduced-sodium taco seasoning
1 cup diced fresh tomatoes
1 cup diced fresh avocado
1 cup fresh or frozen whole kernel corn, thawed
1 (4.25-ounce) jar diced green chiles, drained
3 ounces Cabot 50% Reduced Fat Cheddar, grated (about 3/4 cup)
3 ounces Cabot 50% Reduced Fat Jalapeno Cheddar, grated (about 3/4 cup)
Coarsely chopped fresh cilantro (optional)
Tortilla chips

1. In medium bowl, combine beans, 1/4 cup of salsa and lime juice; mash into coarse puree with potato masher or fork. Microwave mixture on high power for 30 seconds at a time until warm; spread over bottom of serving dish.
2. In small bowl, combine sour cream and taco seasoning; spread over bean mixture. Top with layers of tomatoes, avocado, corn, chiles, cheese and cilantro, if using. Serve with tortilla chips and additional salsa.

Nutrition Analysis
Calories 180, Total Fat 7g, Saturated Fat 2.5g, Sodium 740mg, Carbohydrate 23g, Dietary Fiber 6g, Protein 12g, Calcium 250mg