Spicy Black Bean and Corn Salsa with Baked Tortilla Chips

A vibrant and flavorful Mexican appetizer that's easy to make and perfect for sharing. It features a fresh salsa of black beans, corn, and spicy jalapeño, served with crispy baked tortilla chips.

Prep Time

20 minutes

Total Time

45 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.01/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

Mexican•Mediterranean

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Light & Fresh•Healthy•Spicy

Ingredients

Servings

6countCorn Tortillas(Use yellow or white corn tortillas)

£1.50

1tablespoonOlive Oil(For baking the chips)

£0.10

0.5teaspoonSalt(For seasoning the chips)

£0.01

1can (15 oz)Black Beans(Rinsed and drained)

£0.80

1cupCorn(Frozen, canned (drained), or fresh kernels)

£1.50

0.5cupRed Onion(Finely diced)

£0.20

0.5cupRed Bell Pepper(Finely diced)

£0.40

1countJalapeño Pepper(Seeded and finely minced (optional, for extra spice))

£0.30

0.3cupCilantro(Freshly chopped)

£0.40

2tablespoonsLime Juice(Freshly squeezed)

£0.25

0.5teaspoonCumin(Ground cumin)

£0.05

0.3teaspoonChili Powder(Optional, for extra flavor)

£0.03

0.5cupSour Cream or Greek Yogurt(Optional, for serving)

£0.50

Total Cost

£6.04

£1.01 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Stack tortillas and cut into wedges (6-8 wedges per tortilla).
3.
Toss tortilla wedges with olive oil and salt on a baking sheet. Spread in a single layer.
4.
Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Watch carefully to prevent burning.
5.
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.
6.
In a small bowl, whisk together lime juice, cumin, and chili powder (if using).
7.
Pour the lime juice mixture over the black bean mixture and stir to combine.
8.
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.

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My Notes

Nutrition Information

Nutrition per serving (150g)

265 kcal / 1109 kJ

Carbs

40g

15% of RDA

Fat

11% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For spicier salsa, leave the seeds in the jalapeño.

If you don't have time to bake your own chips, store-bought tortilla chips work just fine.

The salsa can be made ahead of time and stored in the refrigerator for up to 2 days.

Add avocado for creaminess.

For a sweeter salsa, add a small amount of diced mango.

Cooking Equipment

Oven

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Chilled Avocado Lime Mousse with Toasted Coconut

A light and refreshing dessert that balances spice with cool, citrusy sweetness.

20 minutes + chilling time (at least 2 hours)

4 servings