This recipe is liked by 0 person(s). |
Black Bean Salsa with Tortilla Chips
Nb persons: 0
Yield: 2 cups salsa and 48 chips.
Preparation time:
Total time:
Source: Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Black Bean Salsa with Tortilla Chips Oven-baked flour-tortilla chips accompany hearty salsa thick with black | |
beans, tomatoes, scallions, cilantro, and jalapeno pepper. | |
Ingredients Makes 2 cups salsa and 48 chips. | |
6 | flour tortillas, (each 7 1/2 inches) |
Olive-oil cooking spray | |
FOR THE SALSA | |
One 19-ounce can | black beans |
1 small | tomato, seeded, cut into 1/2-inch dice |
2 | scallions, finely chopped |
1 | jalapeno pepper, seeds and membranes removed, minced |
1/2 cup | chopped fresh cilantro |
2 tablespoons | freshly squeezed lime juice |
1/2 teaspoon | coarse salt |
Directions 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.
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.
First published
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.