Black Bean Salsa with Baked Chips

• 1 can (19 ounces) black beans, drained and rinsed
• 1 small tomato, seeded and cut into 1/2-inch dice
• 2 scallions, trimmed and finely chopped
• 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
• 1/2 cup coarsely chopped cilantro
• 2 tablespoons fresh lime juice (from 2 limes)
• Coarse salt
• 6 flour tortillas (8-inch size), preferably whole-wheat
• 2 teaspoons extra-virgin olive oil

1. Heat broiler.
2. Pulse 1/4 cup black beans in a food processor until coarsely chopped; transfer to a bowl.
3. Add remaining beans to bowl along with the tomato, scallions, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt.
4. Stir to combine.
5. Cut each tortilla into 8 wedges.
6. Arrange in a single layer on a baking sheet; brush with oil, dividing evenly.
7. Broil until crisp and golden brown, 1 to 2 minutes per side.
8. Transfer chips to a wire rack to cool.
9. Serve with salsa.
10. (Per 1/4-cup dip and 6 chip serving)
11. Calories: 179
12. Saturated Fat: .2g
13. Unsaturated Fat: .6g
14. Cholesterol: 0mg
15. Carbohydrates: 26.8g
16. Protein: 7g
17. Sodium: 349mg
18. Fiber: 5.5g

black beans, tomato, scallions, jalapeno chile, cilantro, lime juice, salt, flour tortillas, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/black-bean-salsa-with-baked-chips-394095 (may not work)