Black Bean & Corn Salsa with Homemade Tortilla Chips
Homemade chips with just one ingredient: corn tortillas! The prefect vehicle for this veggie-filled black bean and corn salsa.
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword Beans, Dip, Salsa
Prep Time 10 minutesminutes
Resting time 1 hourhour
Servings 8
Ingredients
Tortilla Chips
126 inch corn tortilla shells
Black Bean & Corn Dip
215 oz cansno salt added black beans, drained and rinsed
2cupsfrozen corn, thawed
1 14.5 oz candiced tomatoes (no need to drain)
28 oz canswater chestnuts, diced
1/2cuponions, diced
1Tlemon juice
1T lime juice
2Tapple cider vinegar
1bunchcilantro, chopped
1/2tspground black pepper
salt, to taste
Instructions
Tortilla Chips
Preheat oven to 300 degrees F.
Slice tortillas into 8 wedges.
Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
Bake for 15-20 minutes, or until starting to brown. Watch these carefully as they can burn quickly.
Black Bean & Corn Dip
Add all ingredients to a large bowl and stir. Cover and refrigerate at least 1 hour prior to serving.
Notes
To slice the tortillas into wedges I use this Ulu Knife. The dip is great after an hour of refrigeration but is even better if left to marinade over night prior to serving.