Black Bean-Avocado Salsa with Home-Baked Tortilla Chips
Courtesy of CanolaInfo 6 Servings • 15 Min. Prep Time • 11 Min. Cook Time • 8 Hr. Chill Time| Ingredients |
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| Chips |
| 6 soft (6-in./15 cm) corn tortillas |
| 1 Tbsp. canola oil (15 mL) |
| 1/2 tsp. garlic powder (2 mL) |
| 1/2 tsp. coarsely ground black pepper (2 mL) |
| 1/4 tsp. salt (1 mL) |
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| Salsa |
| 1/2 ripe medium avocado, peeled, seeded and diced |
| 1 medium tomatillo, papery skin removed, rinsed and diced |
| 1 large jalapeno chili pepper, finely chopped (seeded, if desired) |
| 1/3 c. chopped fresh cilantro leaves (75 mL) |
| 1/4 c. diced red onion (60 mL) |
| 1/2 can (15 oz./426 mL) no-salt-added black beans, rinsed and drained |
| 2 Tbsp. canola oil (30 mL) |
| 1 1/2 Tbsp. fresh lime juice (20 mL) |
| 1 1/2 Tbsp. cider vinegar (20 mL) |
| 1/4 tsp. salt (1 mL) |
Directions:
1. Preheat oven to 350°F (180°C). Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10-11 min. or until chips are light brown and beginning to crisp.
2. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp. (1 mL) salt and cool completely (about 10 min.). As chips cool, they will become crisper. Store in airtight container up to 24 hr. for peak flavor and texture.
3. Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
* The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.
Serving Size: 1/3 c. (75 mL), 8 chips
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 130; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 2g; Protein: 2g; Sodium: 200mg;