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
Preparation
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.
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
