Skip to main content
Epicurious
Cookbooks

Black Bean Salsa with Baked Chips

This zesty salsa is high in protein and fiber and low in fat, and it makes a great accompaniment to grilled meat, chicken, or fish. It’s quick work to make your own baked tortilla chips, and they are so much more healthful than anything you can buy from the store.

Recipe information

  • Yield

    makes 2 cups salsa and 48 chips

Ingredients

1 can (19 ounces) black beans, drained and rinsed
1 small tomato, seeded and cut into 1/2-inch dice
2 scallions, trimmed and finely chopped
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1/2 cup coarsely chopped cilantro
2 tablespoons fresh lime juice (from 2 limes)
Coarse salt
6 flour tortillas (8-inch size), preferably whole-wheat
2 teaspoons extra-virgin olive oil

Preparation

  1. Step 1

    Heat broiler. Pulse 1/4 cup black beans in a food processor until coarsely chopped; transfer to a bowl. Add remaining beans to bowl along with the tomato, scallions, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt. Stir to combine.

    Step 2

    Cut each tortilla into 8 wedges. Arrange in a single layer on a baking sheet; brush with oil, dividing evenly. Broil until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve with salsa.

  2. Nutrition Information

    Step 3

    (Per 1/4-cup dip and 6 chip serving)

    Step 4

    Calories: 179

    Step 5

    Saturated Fat: .2g

    Step 6

    Unsaturated Fat: .6g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 26.8g

    Step 9

    Protein: 7g

    Step 10

    Sodium: 349mg

    Step 11

    Fiber: 5.5g

Power Foods
TagsSalsaCondimentBlack BeanBean and LegumeVegetableSnackStarterLunchDinnerVeganVegetarianDairy FreeNut FreeEasyQuickSuper BowlCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.