Spiced Corn Salsa with Tortilla Chips
Calories 150 per serve
Protein 5g Fat 4g Carb 23g Fibre 4g
1 Mini Flour Tortilla
1 tsp Taco Spice Mix
20g Canned Black Beans (drained weight)
20g Canned Corn Kernels
1 tsp Fresh Coriander
5ml Lime Juice
- Preheat the oven to 180ºC.
- To make the tortilla chips, brush the tortilla with water and sprinkle with Mexican seasoning. Cut into strips. Bake in the oven for 5-10 minutes or until crispy.
- Meanwhile to make the salsa, drain the corn and black beans. Chop the vegetables and add to a bowl with coriander (if listed) and lime juice. Season with salt and pepper and mix to combine. Serve with tortilla chips.