Need a snack for watching the big game? 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.
|6||small whole wheat flour or corn tortillas||6|
|3/4 tsp||chili powder||4 mL|
|1||can (540 mL/19 oz) black beans, drained and rinsed||1|
|1/2 cup||medium or hot salsa||125 mL|
|1/4 tsp||grated lime rind||1 mL|
|2 tbsp||lime juice||30 mL|
|1||small shallot, minced||1|
|1/2 tsp||ground cumin||2 mL|
|pinch||fresh ground pepper||pinch|
|3 tbsp||chopped fresh cilantro||45 mL|
|2 tbsp||chopped fresh basil (optional)||30 mL|
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
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014. Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec