Black Bean Salsa With Chili-Baked Chips

• 19 ounces canned black beans, rinsed and drained
• 14 12 ounces crushed fire-roasted tomatoes, drained
• 2 medium tomatoes, chopped
• 12 cup red onion, chopped
• 14 cup fresh cilantro, chopped
• 12 teaspoon salt
• 8 medium whole wheat tortillas
• cooking spray
• 2 teaspoons dried ancho chile powder

1. Preheat oven to 375F.
2. In a medium bowl, combine beans, tomatoes, onion, cilantro and salt; set aside.
3. (Note: If you cannot find fire-roasted tomatoes, substitute any type of canned crushed tomatoes, with or without additional flavors.
4. ).
5. Slice tortillas into 8 triangles each.
6. Place on 2 nonstick baking sheets and lightly coat with cooking spray; sprinkle with chili powder.
7. Bake until crisp and golden, about 10 minutes.
8. Yields 8 chips and about 1/2 cup of salsa per serving.

black beans, tomatoes, tomatoes, red onion, fresh cilantro, salt, whole wheat tortillas, cooking spray, chile powder

Taken from www.food.com/recipe/black-bean-salsa-with-chili-baked-chips-489044 (may not work)