Black Bean Avocado Salsa with Baked Tortilla Chips

15 26 198
Ingredients Minutes Calories
Prep Cook Servings
15 min 11 min 6
Black Bean Avocado Salsa with Baked Tortilla Chips
Health Highlights


6 medium tortilla(s) Tortilla, corn (chips)
1 tbsp Canola oil (chips)
1/2 tsp Garlic powder (chips)
1/2 tsp Black pepper (chips)
1 dash Salt (chips)
1/2 avocado(s) Avocado (salsa - ripe, peeled, seeded and diced)
1 medium Tomatillo (salsa - papery skin removed, rinsed and diced)
1 medium pepper(s) Jalapeno pepper (salsa - finely chopped and seeded if desired)
1/3 cup Cilantro (coriander) (salsa - chopped)
1/4 cup Red onion (salsa - diced)
1/2 can (15oz) Black beans, canned (salsa - no salt added, rinsed and drained)
2 tbsp Canola oil (salsa)
1 1/2 tbsp Lime juice (fresh) (salsa)
1 1/2 tbsp Apple cider vinegar (salsa)
1 dash Salt (salsa)


Preheat oven to 350 °F (180 °C).

Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle with canola oil and sprinkle with garlic powder and black pepper. Bake 10 to 11 minutes or until chips are light brown and beginning to crisp. Remove from oven and sprinkle evenly with 1⁄4 tsp (1 mL) salt and cool completely. Store in airtight container up to 24 hours for peak flavour and texture.

Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.

Nutrition Facts

Per Portion

Calories 198
Calories from fat 97
Calories from saturated fat 9.2
Total Fat 10.8 g
Saturated Fat 1.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 349 mg
Potassium 305 mg
Total Carbohydrate 23.7 g
Dietary Fiber 6.0 g
Sugars 1.1 g
Protein 4.5 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 0.2
Vegetables 0.7

Energy sources