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Black Bean Salsa With Chili-Baked Chips

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Ingredients

Adjust Servings:
19 ounces canned black beans, rinsed and drained
14 1/2 ounces crushed fire-roasted tomatoes, drained
2 medium tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
8 medium whole wheat tortillas
cooking spray
2 teaspoons dried ancho chile powder

Nutritional information

82
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
492.6 mg
Sodium
15.8 g
Carbs
6 g
Dietary Fiber
2.5 g
Sugars
5 g
Protein
161g
Serving Size

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Black Bean Salsa With Chili-Baked Chips

Features:
  • Gluten Free
Cuisine:

Weight Watchers 3 points

  • 51 min
  • Serves 8
  • Easy

Ingredients

Directions

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Black Bean Salsa With Chili-Baked Chips, Weight Watchers 3 points, Weight Watchers 3 points


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Steps

1
Done

Preheat Oven to 375f.

2
Done

in a Medium Bowl, Combine Beans, Tomatoes, Onion, Cilantro and Salt; Set Aside. (note: If You Cannot Find Fire-Roasted Tomatoes, Substitute Any Type of Canned Crushed Tomatoes, With or Without Additional Flavors.).

3
Done

Slice Tortillas Into 8 Triangles Each. Place on 2 Nonstick Baking Sheets and Lightly Coat With Cooking Spray; Sprinkle With Chili Powder. Bake Until Crisp and Golden, About 10 Minutes. Yields 8 Chips and About 1/2 Cup of Salsa Per Serving.

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Reagan Ward

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