February 4, 2021

A heart-healthy recipe provided by Food As Medicine Everyday Program offered through Saint Luke’s Muriel I. Kauffman Women’s Heart Center.


  • 2 cans black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 – 8-ounce bag corn chips
  • 1 small red onion, diced
  • 1 bell pepper, diced
  • 4 kale leaves, chopped
  • 2 tomatoes, diced
  • 1 1/2 cups grated cheddar cheese
  • Optional - ground turkey/beef or shredded chicken/pork


Guacamole Cilantro, chopped Sour cream Fresh salsa Servings: 6


  1. Pre-heat the oven to 375◦F
  2. In a bowl mix beans, cumin, cayenne pepper, and salt. Lightly smash beans to keep beans from rolling around on chips.
  3. Spread chips out on a baking sheet. Layer first with beans. Then, add chopped onions, bell pepper, kale, and tomatoes. Top with grated cheese.
  4. Place in oven and bake for approximately 10 minutes until the cheese is melted.
  5. Top with guacamole, chopped cilantro, sour cream and/or fresh salsa.

Kitchen Supplies:

  • Cutting boards and knives
  • Measuring spoons
  • Dry measuring cups
  • Can opener
  • Colander
  • Bowl
  • Cheese grater
  • Baking Sheet
  • Small bowls for toppings

*Additional display, cooking, serving, and eating utensils as needed