Once upon a time, Justin and I were in the mood for something spicy. And by spicy, I mean salsa. But we wanted spicy, chunky salsa. And we wanted some color. Hence the corn.
The salsa itself is pretty darn hot... unless you cut the Sriracha Sauce in half (which is do-able, but why, why, why would you want to?!). But here we were, a delicious bowl of Salsa in front of us, with no chips. How could we forget the chips?!
Justin muttered to himself... Darn. I wish we had chips.
My response? Give me ten minutes.
And, true to my word, ten minutes later, I had semi-homemade tortilla chips (thank God we had a bag of "authentic" corn tortillas hanging around!). And the rest, as they say, is history! :)
...oh, but did I mention the whole bowl is only 206 calories (and with 42% of your daily FIBER intake?!)
Spicy Corn and Black Bean Salsa
Calories Per Serving: 52 (based on 4 servings)
Prep Time: 2 Minutes
Ingredients for Salsa:
- 1/2 Cup Corn (Look for Whole Kernal Corn and try to avoid any corn that says "Sweet," "Sweetened," etc)
- 2 Tomatoes, diced (or 1 cup Canned Crushed Tomatoes with No Salt Added)
- 1/2 cup Organic Black Beans (if buying a can, look for no added salt or low sodium)
- 2 tsp Sriracha Sauce (or 1 tsp for a more mild salsa)
- 8-10 corn tortillas (look for the lowest calorie bag. I've found that authentic is actually better in this particular quest!)
- Combine all ingredients and mix well
- Serve with chips!
- Preheat oven to 400 degrees
- Stack Tortillas on top of each other and then cut them, all at once, into 4 triangle pieces for large chips or 8 for small chips.
- Place on an un-greased cookie sheet and bake for 10-15 minutes or until crispy. Make sure to test a chip before you turn the oven off! If they're not crispy enough, keep them in for another few minutes.