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Black Bean Salsa with Tortilla Chips

                              Credit: 
                              Richard Gerhard Jung

Recipe Summary

Yield: Makes 2 cups salsa and 48 chips

Ingredients

Ingredient Checklist

6 flour tortillas (each 7 1/2 inches)

Olive-oil, cooking spray

For the Salsa

One 19-ounce can black beans

1 small tomato, seeded, cut into 1/2-inch dice

2 scallions, finely chopped

1 jalapeno pepper, seeds and membranes removed, minced

1/2 cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

1/2 teaspoon coarse salt

Gallery

Black Bean Salsa with Tortilla Chips

                              Credit: 
                              Richard Gerhard Jung

Recipe Summary

Yield: Makes 2 cups salsa and 48 chips

Black Bean Salsa with Tortilla Chips

                              Credit: 
                              Richard Gerhard Jung

Black Bean Salsa with Tortilla Chips

                              Credit: 
                              Richard Gerhard Jung

Black Bean Salsa with Tortilla Chips

Recipe Summary

Yield: Makes 2 cups salsa and 48 chips

Recipe Summary

Yield: Makes 2 cups salsa and 48 chips

Yield: Makes 2 cups salsa and 48 chips

Makes 2 cups salsa and 48 chips

Ingredients

Ingredients

  • 6 flour tortillas (each 7 1/2 inches)

  • Olive-oil, cooking spray

  • One 19-ounce can black beans

  • 1 small tomato, seeded, cut into 1/2-inch dice

  • 2 scallions, finely chopped

  • 1 jalapeno pepper, seeds and membranes removed, minced

  • 1/2 cup chopped fresh cilantro

  • 2 tablespoons freshly squeezed lime juice

  • 1/2 teaspoon coarse salt

Directions

Preheat broiler. Rinse beans under cold running water. Make salsa: Place 1/4 cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, cilantro, lime juice, and salt. Stir to combine; set aside.

Make chips: Cut each tortilla into eight wedges. Arrange on a baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve salsa with chips.

Reviews

Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Black Bean Salsa with Tortilla Chips

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Black Bean Salsa with Tortilla Chips

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest