Black Bean Mango Salsa with Crispy Tortilla Chips
This salsa is a flavor explosion of healthy goodness that your pallet will appreciate, as well as, your entire body. Packed with a tangy crunch and mixture of flavors, this salsa is good by itself or ready for dipping with some fresh baked chips.
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Black Bean Mango Salsa
Black Bean Mango Salsa with Crispy Tortilla Chips
This salsa is a flavor explosion of healthy goodness that your pallet will appreciate, as well as, your entire body. Packed with a tangy crunch and mixture of flavors, this salsa is good by itself or ready for dipping with some fresh baked chips.
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Black Bean Mango Salsa
Ingredients
  • 1 package corn tortillas (Mi Rancho 8 count is an organic oil-free brand)
  • 1 15 oz. can no salt black beans drained and rinsed (or 1 1/2 cups homemade )
  • 1/2 cup red onion diced
  • 1/2 cup cilantro diced
  • 1 large avocado peeled and chopped
  • 1 large mango peeled and chopped
  • Juice of 1 lime or lemon
  • 1/2 Jalapeño seeded and diced
  • 1/4 tsp sea salt and pepper
Instructions
For the tortilla chips:
  1. Preheat the oven to 375°. Stack about 4 tortillas at a time on your cutting board and cut in half. Then cut each half into thirds. Place the chips on a baking sheet. If you’d like to add salt, first mist them with a spray bottle filled with water and then add the salt. Sometimes the chips are a little moist and you can salt them without misting. *For an easy microwavable option, see above.)
  2. Place in the oven for about 7-10 minutes or until they are pretty crispy and starting to turn golden.
For the salsa:
  1. Place black beans, red onion, cilantro, mango, avocado, jalapeño and juice into a large bowl and stir to combine.
  2. Salt & pepper.
  3. If it needs more zing, add more lime (or lemon) juice.

This recipe was printed from plantbasedcooking.com