Bean And Corn Dip

• 6 (8-inch) flour tortillas
• Cooking spray
• 1/2 teaspoon paprika
• 2 teaspoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1 (16-ounce) can refried beans (fat free)
• 1 cup organic bottled salsa
• 2/3 cup frozen whole-kernel corn, or fresh
• 1/4 cup chopped green onions
• 2 tablespoons chopped black olives
• 3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
• 3/4 cup (6 ounces) light sour cream
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 350u0b0.
2. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350u0b0 for 15 minutes or until lightly browned and crisp. Cool.
3. Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350u0b0 for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

flour tortillas, cooking spray, paprika, lime juice, ground cumin, beans, salsa, corn, green onions, black olives, light sour cream, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/bean-and-corn-dip-52488371 (may not work)