Black Bean Salsa with Tortilla Chips

Refreshing bean salsa to serve with homemade tortilla chips. Make the tortilla chips after preparing the salsa and serve them warm.

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, toss together beans, tomatoes, roasted poblanos, corn, onion, cilantro, lime juice and cumin. Season with ¼ teaspoon salt and black pepper. Cover and refrigerate for 30 minutes to allow flavors to set.
  3. Brush a small amount of oil on a baking sheet; arrange tortilla wedges in a single layer. Brush oil on tortillas. Sprinkle the remaining sea salt. Bake for about 10 minutes until crispy.
  4. Serve black bean salsa with warm tortilla chips.
  5. Note: To roast poblano chiles, place over your gas stove on medium heat or on a baking sheet under a broiler and roast chiles until they are blackened. Remove from heat, place in a plastic bag to sweat. After they are cooled off, remove seeds and skin and use in your recipe.
easy Level | 30 minutes Total time | 100 Calories


  • 1 15 oz. can black beans, drained and rinsed
  • 1 c chopped Roma tomatoes (about 4 Roma tomatoes)
  • 2 poblano chiles, roasted, seeded and diced
  • 1 c fresh roasted or frozen whole kernel corn
  • c finely chopped red onion
  • c finely chopped fresh cilantro
  • 1 T freshly squeezed lime juice
  • 1 t cumin
  • 4 corn tortillas, each tortilla cut into 6 wedges
  • 1 t oil
  • t sea salt, divided
  • t black pepper

Nutrition Information:

Total fat: 1.5 g; Saturated fat: 0 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 320 mg; Carbohydrates: 19 g; Fiber: 5 g; Sugars: 3 g; Protein: 4 g; Vitamin D: 0 mcg; Calcium: 22 mg; Iron: 1 mg; Potassium: 316 mg

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