Spicy Black Bean Salsa with Baked Tortilla Chips

Ingredients

• 2 cans Canned Black Beans
• 1 cup Corn Kernels
• 0.5 cup Red Onion
• 1 cup Red Bell Pepper
• 1 each Jalapeño
• 0.25 cup Lime Juice
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 12 each Corn Tortillas
• 2 tbsp Olive Oil
• 1 tsp Chili Powder
• 0.5 tsp Cumin

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Open and drain the 2 cans of Canned Black Beans. In a large bowl, combine the drained black beans with 1 cup Corn Kernels, 0.5 cup Red Onion (finely diced), 1 cup Red Bell Pepper (finely diced), and 1 Jalapeño (seeds removed and finely diced).
3. 3Add 0.25 cup Lime Juice, 0.25 cup Cilantro (chopped), 0.5 tsp Salt, and 0.25 tsp Black Pepper to the bowl with the bean mixture. Stir everything together until well combined.
4. 4Stack the 12 Corn Tortillas and cut them into 8 wedges each. In a separate medium bowl, toss the tortilla wedges with 2 tbsp Olive Oil, 1 tsp Chili Powder, and 0.5 tsp Cumin until evenly coated.
5. 5Spread the seasoned tortilla wedges in a single layer on a baking sheet. Make sure they are not overlapping so they bake evenly.
6. 6Bake the tortilla wedges for 12-15 minutes, or until they are golden brown and feel crispy to the touch. Keep an eye on them as they can go from golden to burnt quickly.
7. 7Serve the spicy black bean salsa with the freshly baked tortilla chips.

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