Black Bean Salsa With Chili-Baked Chips |
|
 |
Prep Time: 21 Minutes Cook Time: 10 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Weight Watchers 3 points Ingredients:
19 ounces canned black beans, rinsed and drained |
14 1/2 ounces crushed fire-roasted tomatoes, drained |
2 medium tomatoes, chopped |
1/2 cup red onion, chopped |
1/4 cup fresh cilantro, chopped |
1/2 teaspoon salt |
8 medium whole wheat tortillas |
cooking spray |
2 teaspoons dried ancho chile powder |
Directions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine beans, tomatoes, onion, cilantro and salt; set aside. (Note: If you cannot find fire-roasted tomatoes, substitute any type of canned crushed tomatoes, with or without additional flavors.).
3. Slice tortillas into 8 triangles each. Place on 2 nonstick baking sheets and lightly coat with cooking spray; sprinkle with chili powder. Bake until crisp and golden, about 10 minutes. Yields 8 chips and about 1/2 cup of salsa per serving.
|
|