Spicy Black Bean and Corn Salsa with Baked Tortilla Chips

Preheat oven to 375°F (190°C).

Stack tortillas and cut into wedges (6-8 wedges per tortilla).

Toss tortilla wedges with olive oil and salt on a baking sheet. Spread in a single layer.

Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Watch carefully to prevent burning.

While the chips are baking, prepare the salsa. In a medium bowl, combine the rinsed and drained black beans, corn, red onion, red bell pepper, jalapeño (if using), and cilantro.

In a small bowl, whisk together lime juice, cumin, and chili powder (if using).

Pour the lime juice mixture over the black bean mixture and stir to combine.

Serve the black bean and corn salsa immediately with the baked tortilla chips. You can also serve with a dollop of sour cream or Greek yogurt, if desired.