Line two large rimmed baking sheets with foil or parchment paper.
Brush tortillas with oil and sprinkle with 1/2 teaspoon taco (or chile-lime) seasoning.
Stack the tortillas and cut them into 1 1/2-inch wide strips.
Photo: Jerrelle Guy
Arrange in an even layer on the prepared baking sheets.
Set aside to cool.
Meanwhile, combine beans and 1/4 cup salsa in a medium bowl.
Mash with a potato masher until mostly smooth.
Spoon into the bottom of 8 half-pint (1-cup) canning jars or small airtight containers.
Spoon the remaining 1 cup salsa in a layer over the beans.
Combine yogurt and the remaining 1 teaspoon taco (or chile-lime) seasoning in a small bowl.
Spoon over the salsa in the jars.
Mash avocado with lime juice in the same bowl and spoon into the jars over the yogurt mixture.
Divide cheese among the jars.
Top off each jar with tomato, scallions and toasted corn nuggets (or “nuts”).
Screw or lock lids on the containers.
Serve with the tortilla strips.
To make ahead
Refrigerate dip for up to 2 days.
Store chips airtight at room temperature for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
