Black Bean Salsa with Chili-Baked Chips
- Total Time
Sure, you can buy salsa in a jar, but our homemade variety is bursting with the flavors of juicy tomatoes, crisp red onions and freshly chopped cilantro.
canned black beans19 oz, rinsed and drained
canned crushed tomatoes14 ½ oz, fire-roasted, drained
fresh tomato(es)2 medium, chopped
uncooked red onion(s)½ cup(s), sliced, chopped
cilantro¼ cup(s), chopped
table salt½ tsp
fat free flour tortilla(s)8 medium
cooking spray1 spray(s), or enough to coat tortillas
chili powder2 tsp
- Preheat oven to 375°F.
- 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.)
- 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.