This would be a great, healthy game day snack.
You can make homemade tortilla chip or tortilla bowls either shallow or deep. If you want to skip the homemade chips, feel free to supplement with your favorite dippers and go right for the SUPER easy & delicious salsa.
If you’re avoiding grains, you could half an avocado, scoop out a little bit and fill with the black bean, corn and avocado salsa. We’ve got options, people.
- 5-6 corn tortillas
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 3 tbsp extra virgin olive oil
- 1 15.5 oz can black beans, rinsed and drained
- 2 cups corn – if frozen, thaw and canned, rinse.
- 2 plum tomatoes, seeded and chopped
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- Fresh ground pepper, to taste
- 1 small avocado, diced
Preheat oven 375 degrees F.
Warm the tortillas either on a skillet or in the microwave. If microwaving, cover with a damp paper towel and heat for about 1 minute or until soft. Optional: use a biscuit cutter or cookie cutter to make fun shapes or smaller circles.
Flip over your [12 cup] muffin pan or use a the backside of a mini muffin/cupcake pan – depending on the side, this will give you a deeper bowl. Brush each side of the tortilla with olive oil and place it in between the cups to create a shallow bowl. Repeat with the remaining tortillas.
Bake for 8-10 minutes or until a light golden brown. Remove and let cool. Continue baking tortilla chips/bowls until you’ve gone through all the tortilla rounds.
To prepare the dressing for the salsa, whisk together lime juice and olive oil in a small bowl.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, salt and pepper. Pour in the dressing and mix to coat.
Refrigerate the salsa for at least 30-40 minutes.
When you’re ready to serve, add the avocado; mix together.
Dish the salsa into the individual tortilla cups or set the salsa out next to the chips and let your guests enjoy!
*gluten-free if using corn tortillas