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Bean Salsa with Homemade Tortilla Chips
[Vegan]

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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Bean Salsa with Homemade Tortilla Chips [Vegan]

Dairy Free

Vegan

A super-simple bean, corn, tomato, and cilantro-filled salsa with a fresh and tasty flavor. It's a healthy and filling dish made in less than 10 minutes and full of fresh flavor!

Ingredients You Need for Bean Salsa with Homemade Tortilla Chips [Vegan]

For the Salsa:

1 15 oz can black beans, drained and rinsed (or 1.5 cups cooked)
1 15 oz can garbanzo beans, drained and rinsed (or 1.5 cups cooked)
1.5 cup frozen corn, thawed (or 1, 15 oz can)
1 28 oz can chopped tomatoes
1 cup fresh cilantro, chopped approximately 1 bunch
1 lime, juiced, or 2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt or to taste

For the Tortilla Chips:

12 6-inch corn tortilla shells

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How to Prepare Bean Salsa with Homemade Tortilla Chips [Vegan]

For the Salsa:

Add all ingredients to a large bowl, and stir to combine.
Store in an airtight container in the refrigerator for up to 5 days.

For the Tortilla Chips:

Preheat oven to 300°F.
Slice tortillas into 8 wedges. Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
Bake for 25-30 minutes, or until starting to brown. Watch these carefully as they can burn quickly.

Notes

A perfect dish for parties, we recommend making it the night before as the flavor improves if refrigerated overnight. The bean salsa can be served immediately, though best if refrigerated, covered, for at least 8 hours.

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