Prep time
5 min
This recipe takes dip and chips to a whole new level. Pack the dip and chips separately for an on-the-go snack that is out of this world.
Cook time
8 min
Servings
12
Prep time
5 min
Cook time
8 min
Servings
12
Ingredients
- 6 small whole grain flour or corn tortillas
- 4 mL (¾ tsp) chili powder
- 1 can (540 mL/19 oz) black beans, drained and rinsed
- 125 mL (½ cup) medium or hot salsa
- 1 mL (¼ tsp) grated lime rind
- 30 mL (2 tbsp) lime juice
- 1 small shallot, minced
- 2 mL (½ tsp) ground cumin
- Pinch fresh ground pepper
- 45 mL (3 tbsp) chopped fresh cilantro
- 30 mL (2 tbsp) chopped fresh basil (optional)
Directions
- 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 200°C (400°F) oven for about 8 minutes or until golden and crisp. Let cool completely before using.
- In a food processor bowl, puree beans, salsa, lime rind and juice, shallot, cumin and pepper until smooth. Scrape into bowl and stir in cilantro and basil, if using.
- Serve with tortilla chips.
Watch the video
Tips
- Great make-ahead snack. The bean dip can be refrigerated for five days. Store the tortilla chips in a cookie tin at room temperature for up to one week.
- Little chefs can help shake the tortilla wedges in the bag.
- No time to make the chips? Serve with your family's favourite veggies or whole grain crackers for dipping.
- Change up the beans and herbs to create different flavours and tastes sensations.
- Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.
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