This one is a variation of one I saw sometiime in the past two months, but don't remember where. I apologise to the author in advance. Should have written down who created it, but didn't even write down the recipe. Why? Because it is so simple.
In my version, I used egg substitute, right from the carton, to act as paste for the little seeds on the snack points. I think in the original it was either an egg white wash or an egg yolk wash. With any of them, the seeds stick to the tortilla and they get golden when they bake and those are good things.
I used a flour tortilla made with olive oil, (zero trans fats) which are pretty tasty all by themselves. With the addition of the flax seeds (do I get extra points for including popular flax seeds?), poppy seeds, and sesame seeds, they taste delicious.
The dip is made from black beans (another one of those foods we are supposed to eat more of to stay healthy), some shredded cheddar cheese (a food to stay away from in quantity, so I guess that balances the beans or something). On top I put diced avocado, non-fat sour cream dabs for zing, and a sprinkle of cayenne pepper for even more zing. If I'd had tomatoes, they would have been included, but, sadly, it is far from tomato season, so best to skip them.
Warm beans and cheese, cool avocado and sour cream, some heat from the cayenne and the crisp, seedy snack points all add up to an addictive and relatively healthy snack.
How's our team doing? The dip is gone. I'll get some more...
For each dozen points:
1 flour tortilla
1/4 teaspoon egg substitute, egg white, beaten, or egg yolks, beaten
Sprinkle (about 1/8 teaspoon) flax seed
Sprinkle (about 1/16 teaspoon) poppy seed
Sprinkle (about 1/8 teaspoon) sesame seed
Preheat oven to 225 degrees F.
Lay tortilla on the work surface - a cutting board works well. Using a pastry bursh, brush the egg wash (whichever kind) over the tortilla, all the way out to the edges. Sprinkle at once with the seeds.
Cut the tortilla in half, cut those halves in half, then cut each quarter in three. Place the snack points on a baking sheet lined with parchment, leaving room around them. Bake for about 25 minutes, until the points are crisp and just golden. Don't overbake or the seeds might burn.
Bean Dip with Avocado
1 14 oz can black beans, drained
1/2 cup finely shredded cheddar cheese
1 ripe avocado, peeled, pit removed, diced
1/3 cup non-fat sour cream
Ground cayenne pepper to taste
In a microwave safe shallow bowl or plate, place the drained beans. Mash them well with a fork. Spread the mashed beans out into a thin layer and sprinkle the cheese evenly over. Top the dish with waxed paper or vented plastic wrap. Microwave on half power, a minute at a time, until beans are hot and cheese is melted. Immediately top with the avocado dice, distributing it over the bean mixture evenly, then, using a spoon, dab on small globs of the sour cream all around the bean mixture, then sprinkle with as much cayenne as you enjoy. Serve immediately with at least two tortillas worth of snack points.