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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In '1,000 Low-Calorie Recipes' by Jackie Newgent, RD' Ingredients:
0.5 (15 ounce) can black beans, drained |
0.5 (15 ounce) can cannellini beans, drained or 0.5 (15 ounce) can other white beans |
1/4 cup finely diced white onion |
1 small jalapeno pepper, minced |
2 tablespoons finely chopped fresh cilantro |
1 lime, juice of |
1/4 teaspoon sea salt, to taste |
1/8 teaspoon ground cumin |
1/8 teaspoon chili powder |
2 teaspoons grapeseed oil or 2 teaspoons canola oil |
6 (6 inch) white corn tortillas |
3/4 cup shredded monterey jack cheese |
Directions:
1. Stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
2. Preheat oven to 400°.
3. Whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
4. Run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
5. Cut the tortillas into 4 wedges each.
6. Place the tortilla wedges in a single layer on a large baking sheet.
7. Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
8. Top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
9. Remove from the oven and let stand for 5 minutes to crisp further.
10. Place the tortilla chips on a large platter.
11. Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.
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