Black Bean-Avocado Salsa with Home-Baked Tortilla Chips
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- Servings: 6
Ingredients
Chips
- 6 - 6-inch soft corn tortillas
- 1 Tbsp canola oil
- 1/2 tsp garlic powder
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp salt
Salsa
- 1/2 ripe medium avocado, peeled, seeded and diced
- 1 medium tomatillo, papery skin removed, rinsed and diced
- 1 large jalapeño chili pepper, finely chopped (seeded, if desired)
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup diced red onion
- 1/2 can (15 oz) no-salt-added black beans, rinsed and drained
- 2 Tbsp canola oil
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 Tbsp cider vinegar
- 1/4 tsp salt
Preparation
- Preheat oven to 350 °F.
- 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 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
- In medium bowl, combine all salsa ingredients. Serve with tortilla chips.
Notes
Yield: 6 servings. Serving size:1/3 cup salsa, 8 chips.The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.
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