Eosinophilic Esophagitis Friendly Gluten Free Black Bean Corn Salsa and Chips
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Learn more →Ingredients
6 servings
For the chips
- 12 corn tortillas (6-inch), cut into 6 wedges each
- 2 tbsp olive oil
- ½ tsp kosher salt
For the salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups frozen corn, thawed, or 2 ears fresh corn, kernels cut off
- 1 cup cherry tomatoes, quartered
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 avocado, diced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the tortilla wedges in a single layer across two baking sheets, making sure the pieces do not overlap.
- 2
Brush or drizzle the tortilla wedges with the olive oil and sprinkle evenly with the 1/2 tsp kosher salt. Bake for 12–15 minutes, rotating the pans halfway through, until the chips are golden at the edges and crisp throughout. Transfer to a wire rack or spread on a clean surface to cool — they will continue to firm up as they cool.
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