Black Bean & Corn Salsa with Cheesy Baked Tortilla Chips (Vegan & Gluten-Free)
 
 
This salsa is light, bright, and summery. It's heavy on the cilantro and lime juice (my favorites), and chunky enough to eat with a fork. The baked brown rice tortilla chips are super crispy and a little chewy - an ideal contrast in texture to the salsa. Generously coated in nutritional yeast for a cheesy flavor, it's hard not to devour them all right when they come out of the oven. You'll want to wait though, because this salsa + chip combo hits. the. spot.
Author:
Recipe type: Appetizer
Serves: about 2½ cups salsa + 36 chips
Ingredients
for the chips:
  • 3 brown rice tortillas
  • 2-3 teaspoons extra virgin olive oil
  • about 3 tablespoons nutritional yeast (however much you prefer)
  • few generous pinches sea salt
for the salsa:
  • 1 cup cooked corn kernels
  • 1 cup cooked black beans
  • ¾ cup chopped cilantro
  • 1 medium tomato, seeded and diced
  • 2 scallions, thinly sliced
  • 1 jalapeno chili, seeded and minced (adjust the amount to your liking)
  • 5 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • sea salt to taste
Instructions
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or foil.
  2. Cut the tortillas into chips. I start by cutting mine in half, then quarters, and so on, until I have 12 chips from each tortilla.
  3. Spread the cut tortilla pieces in an even layer on your prepared baking sheet and lightly brush them with the extra virgin olive oil. Sprinkle the pieces with sea salt and dust with nutritional yeast.
  4. Bake for 12-14 minutes until crisp and golden, making sure to begin checking the chips around the 10 minute mark because they burn easily. Once cooked, allow them to cool on the baking sheet before transferring them to a serving dish. Try not to eat all the chips before you make the salsa!
  5. To make the salsa, combine the corn, black beans, cilantro, tomato, scallions, jalapeno chili, lime juice, and garlic in a medium mixing bowl. Stir to combine and taste for spice. Add a few generous pinches of sea salt and taste again for seasoning. Repeat as necessary. The lime juice will help to lend a salty flavor without the addition of too much salt.
  6. I like to serve the salsa at room temperature with still slightly warm cheesy tortilla chips, but it's also great chilled on a hot day.
Recipe by at http://www.picklesnhoney.com/2014/07/14/black-bean-corn-salsa-with-cheesy-baked-tortilla-chips-2/