Zesty bean dip and baked chips

Name: Zesty bean dip and baked chips
Yield: 12 servings
Cuisine: Canada
Ingredients: small whole grain flour or corn tortillas 6; chili powder 4 mL (¾ tsp); black beans, drained and rinsed 1 can (540 mL/19 oz); medium or hot salsa 125 mL (½ cup); grated lime zest 1 mL (¼ tsp); lime juice (about 1 lime) 30 mL (2 tbsp); small shallot, minced 1; ground cumin 2 mL (½ tsp); ground pepper Pinch; chopped fresh cilantro 45 mL (3 tbsp); chopped fresh basil (optional) 30 mL (2 tbsp)

This recipe takes chips and dip to a whole new level. Pack the chips and dip separately for an on-the-go snack that is out of this world.

Original source ↗

Ingredients

ServingsServes 12Original: Serves 12

small whole grain flour or corn tortillas6
chili powder4 mL (¾ tsp)
black beans, drained and rinsed1 can (540 mL/19 oz)
medium or hot salsa125 mL (½ cup)
grated lime zest1 mL (¼ tsp)
lime juice (about 1 lime)30 mL (2 tbsp)
small shallot, minced1
ground cumin2 mL (½ tsp)
ground pepperPinch
chopped fresh cilantro45 mL (3 tbsp)
chopped fresh basil (optional)30 mL (2 tbsp)

Method 4 steps

Preheat the oven to 200 °C (400 °F).
Cut each tortilla into 8 wedges and place in a resealable plastic bag. Spray tortillas with cooking spray and sprinkle with chili powder; seal and shake bag to coat tortilla wedges. Place on large baking sheet and bake in preheated oven for about 8 minutes or until golden and crisp. Let cool completely before using.
In a food processor, purée beans, salsa, lime zest, lime juice, shallot, cumin and pepper until smooth. Scrape into bowl and stir in cilantro and basil, if using.
Serve with tortilla chips.