Black Bean Salsa with Tortilla Chips

Photo: Richard Gerhard Jung
Makes 2 cups salsa and 48 chips

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


  • 6 flour tortillas (each 7 ½ inches)

  • Olive-oil, cooking spray

For the Salsa

  • One 19-ounce can black beans

  • 1 small tomato, seeded, cut into ½-inch dice

  • 2 scallions, finely chopped

  • 1 jalapeno pepper, seeds and membranes removed, minced

  • ½ cup chopped fresh cilantro

  • 2 tablespoons freshly squeezed lime juice

  • ½ teaspoon coarse salt


  1. 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.

  2. 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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