BLACK BEAN SALSA WITH TORTILLA CHIPS

Black Bean Salsa with Tortilla Chips image

Provided by Martha Stewart

Yield Makes 2 cups salsa and 48 chips

Number Of Ingredients 9

6 flour tortillas (each 7 1/2 inches)
Olive-oil, cooking spray
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

Steps:

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.

Nutrition Facts : Calories 23 g, Fiber 1 g, Protein 1 g, Sodium 62 g