Black Bean-Avocado Salsa With Home-Baked Tortilla Chips
Black Bean-Avocado Salsa With Home-Baked Tortilla Chips
Yields 6 (1⁄3-cup) servings of salsa; 8 chips per serving. Recipe is from CanolaInfo. This heart-healthful snack works for diabetic diets, too.
Chips:e_SFlb 6 (6-inch) soft corn tortillas
1 tbl. canola oil
1/2 tsp. garlic powder
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
e_SFlb Salsa:e_SFlb 1/2 ripe medium avocado, peeled, seeded and diced
1 medium tomatillo, papery skin removed, rinsed and diced
1 large jalapeño chili pepper, finely chopped (seeded, if desired)
1⁄3 cup chopped fresh cilantro leaves
1/4 cup diced red onion
1/2 of (15-oz.) can no-salt-added black beans, rinsed and drained
2 tbls. canola oil
11/2 tbls. fresh lime juice
11/2 tbls. cider vinegar
1/4 tsp. salt
1. Preheat oven to 350 degrees.
2. Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with oil and sprinkle with garlic powder and black pepper. Bake for 10-11 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 teaspoon salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
3. Meanwhile, combine avocado, tomatillo, jalapeño, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
Note: The leftover black beans may be stored in an airtight container in the freezer up to one month for later use.
Nutritional analysis per serving: 130 calories, 10 grams total fat, 1 gram saturated fat, 0 milligrams cholesterol, 200 milligrams sodium, 9 grams carbohydrates, 2 grams fiber, 2 grams protein.