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Oven-baked tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper.

Martha Stewart Living, July 2001

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Credit: Richard Gerhard Jung

Recipe Summary

Yield:
Makes 2 cups salsa and 48 chips
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Ingredients

Ingredient Checklist
For the Salsa

Directions

Instructions Checklist
  • Preheat broiler. Rinse beans under cold running water. Make salsa: Place 1/4 cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, cilantro, lime juice, and salt. Stir to combine; set aside.

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  • Make chips: Cut each tortilla into eight wedges. Arrange on a baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve salsa with chips.

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