Dairy-Free Black Bean Salsa with Baked Tortilla Chips

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the 1 can black beans (rinsed and drained), 1 cup corn kernels, 1/2 medium red bell pepper (diced), 1/4 medium red onion (diced), 1 small jalapeño (seeded and minced), and 1/4 cup cilantro (chopped).
3. 3In a separate small bowl, whisk together the 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
4. 4Pour the lime juice and olive oil mixture over the black bean mixture in the large bowl. Stir everything together gently until all the ingredients are evenly coated.
5. 5Stack the 6 corn tortillas on top of each other and cut them into 8 wedges, like cutting a pizza.
6. 6Arrange the tortilla wedges in a single layer on a baking sheet. Make sure they are not overlapping too much so they bake evenly.
7. 7Bake the tortilla wedges in the preheated oven for 10 to 15 minutes. They are ready when they are golden brown and feel crispy to the touch.
8. 8Serve the black bean salsa with the freshly baked tortilla chips.

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