Greatest plates · Snack

Black Bean & Corn Salsa with Baked Tortilla Chips

Name: Black Bean & Corn Salsa with Baked Tortilla Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 8 pieces Corn tortillas, about 15 cm each; 2 tbsp Olive oil; ½ tsp Fine salt; 600 g Black beans, 2 x 400 g cans, drained and rinsed; 300 g Corn kernels, canned or frozen, thawed; 2 pieces Roma tomatoes, seeds removed, diced; ½ pieces Red onion, finely diced; 1 pieces Red capsicum, diced; ½ cup Fresh coriander, chopped, loosely packed; 2 pieces Lime, juiced; 1 tsp Ground cumin; 1 pieces Jalapeno, finely chopped, seeds out for less heat; 1 tbsp Olive oil, for the salsa; ½ tsp Fine salt, or to taste

A big, punchy bowl of black bean and corn salsa loaded with lime, coriander and a little chilli, served with crisp oven-baked corn tortilla chips. The double hit of black beans and corn tortillas pushes this well past 10 g of protein per serve, so it eats like a proper snack rather than a nibble.

Serves 5Prep 15 minCook 15 minSnackblack beans

Containsno known allergens identified

Protein 15%Carbs 62%Fat 23%

About 401 kcal a serve — 16 g protein, 66 g carbs, 11 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 5

Method

Heat the oven

prep

Preheat your oven to 190°C fan-forced and line two large baking trays with baking paper.

190°C

Cut and oil the tortillas

prep

Stack the corn tortillas and cut each into 6 wedges. Toss the wedges in a bowl with the olive oil and salt until evenly coated.

In the bowlToss →

Corn tortillas

Olive oil

Fine salt

Bake the chips

cook

Spread the wedges in a single layer across the two trays. Bake for 12–15 minutes, turning once, until golden and crisp. Watch them near the end as they colour quickly. Set aside to cool and firm up.

In the ovenBake →

Corn tortillas

12–15 min

Combine the salsa base

assemble

In a large bowl, add the drained black beans, corn, tomatoes, red onion, capsicum and jalapeno.

In the bowlCombine →

Black beans

Corn kernels

Roma tomatoes

Red onion

Red capsicum

Jalapeno

Dress and season

assemble

Add the lime juice, olive oil, cumin, salt and chopped coriander. Stir gently to combine, then taste and adjust salt and lime. Let it sit for 5 minutes for the flavours to mingle.

In the bowlDress →

Fresh coriander

Lime

Ground cumin

Olive oil

Fine salt

rest 5 min

Serve

serve

Pile the salsa into a serving bowl and surround with the warm baked tortilla chips for scooping.

Cook's noteMake the salsa a few hours ahead and keep chilled, but bake the chips close to serving so they stay crisp. For extra protein you can scatter over toasted pepitas.

Estimated per serve

401 kcal · 16 g protein · 66 g carbs · 11 g fatestimates, within ~10%

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Greatest plates · Snack

Black Bean & Corn Salsa with Baked Tortilla Chips

Serves 5Prep 15 minCook 15 minSnackblack beans

Containsno known allergens identified

Protein 15%Carbs 62%Fat 23%

About 401 kcal a serve — 16 g protein, 66 g carbs, 11 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 5

Method

Heat the oven

prep

Preheat your oven to 190°C fan-forced and line two large baking trays with baking paper.

190°C

Cut and oil the tortillas

prep

Stack the corn tortillas and cut each into 6 wedges. Toss the wedges in a bowl with the olive oil and salt until evenly coated.

In the bowlToss →

Corn tortillas

Olive oil

Fine salt

Bake the chips

cook

In the ovenBake →

Corn tortillas

12–15 min

Combine the salsa base

assemble

In a large bowl, add the drained black beans, corn, tomatoes, red onion, capsicum and jalapeno.

In the bowlCombine →

Black beans

Corn kernels

Roma tomatoes

Red onion

Red capsicum

Jalapeno

Dress and season

assemble

Add the lime juice, olive oil, cumin, salt and chopped coriander. Stir gently to combine, then taste and adjust salt and lime. Let it sit for 5 minutes for the flavours to mingle.

In the bowlDress →

Fresh coriander

Lime

Ground cumin

Olive oil

Fine salt

rest 5 min

Serve

serve

Pile the salsa into a serving bowl and surround with the warm baked tortilla chips for scooping.

Cook's noteMake the salsa a few hours ahead and keep chilled, but bake the chips close to serving so they stay crisp. For extra protein you can scatter over toasted pepitas.

Estimated per serve

401 kcal · 16 g protein · 66 g carbs · 11 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

Homemade Granola Bars
American · Snack
Crispy Roasted Chickpeas
American · Snack
Crispy Tofu Puffs with Sesame Soy Dip
Chinese · Snack
Tinned Tuna on Crackers
Australian / modern · Snack

Cookies

Ingredients

Method

Heat the oven

Cut and oil the tortillas

Bake the chips

Combine the salsa base

Dress and season

Serve

More recipes like this

Ingredients

Method

Heat the oven

Cut and oil the tortillas

Bake the chips

Combine the salsa base

Dress and season

Serve

More recipes like this