Black Bean & Corn Salsa with Cinnamon Tortilla Chips
A refreshing and flavorful black bean and corn salsa served with homemade cinnamon tortilla chips.
Ingredients
- 6 each Corn Tortillas
- 1 can Black Beans
- 1 cup Corn
- 0.5 medium Red Bell Pepper
- 0.25 medium Red Onion
- 0.5 each Jalapeño
- 0.25 cup Cilantro
- 2 tbsp Lime Juice
- 1 tbsp Olive Oil
- 1 tsp Cinnamon
- 1 tsp Sugar
- 0.25 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C.
- 2Rinse and drain the black beans and corn. Dice the red bell pepper, red onion, and jalapeño (remove seeds for less heat).
- 3In a medium bowl, combine black beans, corn, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Mix well and season with salt.
- 4Cut the corn tortillas into wedges.
- 5In a small bowl, mix together cinnamon and sugar.
- 6Brush the tortilla wedges with olive oil and sprinkle with the cinnamon-sugar mixture.
- 7Arrange the tortilla chips on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown.
- 8Serve the black bean and corn salsa with the cinnamon tortilla chips.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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