Photo of Black bean salsa with chili-baked chips by WW

Black bean salsa with chili-baked chips

1 - 2
PersonalPoints™ per serving
Total Time
31 min
21 min
10 min
Sure, you can buy salsa in a jar, but our homemade version is bursting with the flavors of juicy tomatoes, crisp red onions, and the freshness of chopped cilantro. You could also use a pint of fresh, ripe cherry or grape tomatoes in place of the regular tomatoes. Just halve or quarter them before adding to the mix. If you like things spicy, sneak a minced jalapeño or serrano chile into this mix. A squeeze of fresh lime juice is a nice way to bring all the flavors together. Stir this salsa into ground meat for a chili starter, spoon it atop your plate of scrambled eggs, or use it to garnish every taco, burrito, and nacho before devouring.


Canned black beans

19 oz, rinsed and drained

Canned crushed tomatoes

14½ oz, fire-roasted, drained

Fresh tomato(es)

2 medium, chopped

Uncooked red onion(s)

½ cup(s), sliced, chopped


¼ cup(s), chopped

Table salt

½ tsp

Fat free flour tortilla(s)

8 medium

Cooking spray

1 spray(s), or enough to coat tortillas

Chili powder

2 tsp


  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.