Black Bean Salsa with Chili-Baked Chips

Prep Time
21 min
Cook Time
10 min
Recipe Details
  • 19 oz canned black beans, rinsed and drained
  • 14 1/2 oz canned crushed tomatoes, fire-roasted, drained
  • 2 medium fresh tomato(es), chopped
  • 1/2 cup(s) uncooked red onion(s), chopped
  • 1/4 cup(s) cilantro, chopped
  • 1/2 tsp table salt
  • 8 medium fat free flour tortilla(s)
  • 1 spray(s) cooking spray, or enough to coat tortillas
  • 2 tsp chili powder
  1. Preheat oven to 375°F.
  2. In a medium bowl, combine beans, tomatoes, onion, cilantro and salt; set aside. (Note: If you cannot find fire-roasted tomatoes, substitute any type of canned crushed tomatoes, with or without additional flavors.)
  3. Slice tortillas into 8 triangles each. Place on 2 nonstick baking sheets and lightly coat with cooking spray; sprinkle with chili powder. Bake until crisp and golden, about 10 minutes. Yields 8 chips and about 1/2 cup of salsa per serving.

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