Zesty Bean Dip and Chips

6 small whole grain flour or corn tortillas

4 ml chili powder

1 black beans, drained and rinsed

125 ml medium or hot salsa

1 ml grated lime rind

30 ml lime juice

1 small shallot, minced

2 ml ground cumin

1 Pinch fresh ground pepper

45 ml chopped fresh cilantro

30 ml chopped fresh basil (optional)

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.

Nutrition Facts

12 servings

Serving size

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Zesty Bean Dip and Chips