World Cuisine

  • 2 wheat tortillas
  • 1 teaspoon olive oil
  • 2 tablespoons olive oil
  • 400 g (13 oz) can black beans, rinsed and drained
  • 125 g (4 oz) cherry tomatoes, halved
  • 2 spring onions, sliced
  • 1 fresh jalapeño chilli, deseeded, if liked, and finely chopped
  • grated rind and juice of ½ lime
  • handful of coriander leaves, chopped
  • salt and pepper

Make the salsa by mixing together all the ingredients in a bowl. Season well.

Brush the tortillas all over with the oil, then cut into triangles. Place on a baking sheet and cook under a preheated grill for 1–2 minutes on each side until just crisp.

Spoon the salsa into a serving bowl and serve with the tortilla chips on the side for dunking.

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