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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.
2
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.
3
Serve with tortilla chips.
Serving Suggestion
No time to make the chips? Serve with your family’s favourite veggies or whole grain crackers for dipping.
Plan it out
Great make-ahead snack. The bean dip can be refrigerated for 5 days. Store the tortilla chips in a cookie tin at room temperature for up to 1 week.
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.
2
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.
