Laura's Vegan Table

Ingredients

  • 2 cups frozen corn
  • 1 15 ounce can of black beans, rinsed and drained
  • 1 orange bell pepper, diced
  • juice of one small lemon or lime
  • 1 teaspoon coarse salt (I used smoked salt but either is fine)
  • about 4 tortillas

Eating Fall colors is not only healthy, but delicious too. This recipe is very simple and there are only a few ingredients. Make with some homemade tortilla chips, using your favorite cookie cutters. The Halloween themed cookie cutters are always my favorite, and I used my ghosts here. I also used whole wheat tortillas; but you can use plain flour tortillas, sundried tomato, spinach, or a mix of all of them.

Directions

Heat oven to 425F. Place corn on a parchment lined cookie sheet and roast until the kernels start to brown, about 15 minutes. Then remove from oven and set aside. Lower the oven to 350F. Use your cookie cutter to cut shapes from the tortillas and arrange them on a single layer on a parchment lined cookie sheet. I didn’t think they need any salt because the salsa will be salty – but you can squeeze a little lemon juice and add salt to the chips if you’d like. Bake for about 10 minutes until they start to brown. Repeat with remaining tortillas.

Combine the corn, beans, bell pepper and salt and mix well. Serve at room temperature and enjoy with the chips!