In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.
Calories 644cal Total fat 34g Cholesterol 28mg Sodium 999mg
Carbohydrates 73g Fiber 16g
This recipe has been added to the following public cookbooks:
Mark's Vegetarian Healthy Cookbook
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