Black Bean Tortilla Chips Recipes

BLACK BEAN TORTILLA CHIPS

Steps:

• In a powerful food processor, blitz the dried black beans for a few minutes until they turn into a fine flour.
• In a mixing bowl, combine bean flour, salt, chia seeds, cumin powder, garlic powder, oil, and water. Stir until you have a dense dough and then leave it to set for 10 minutes.
• Thinly roll out the bean dough in between two sheets of baking paper. Sprinkle the mixture with seeds and slice it into triangle shapes. Bake the chips for 30 minutes at 150°F (300°F), then flip them and toast them for a further 10 minutes. Allow the baked bean slab to cool down before cracking it into tortilla chips.

BLACK BEAN, CHEESE, AND TORTILLA CASSEROLE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Oil a 9- or 10-inch casserole dish and set aside.
• Warm the olive oil in a chef's pan or large, deep skillet set over medium-high heat.
• Add the onion and sauté until soft and translucent, about 5 to 8 minutes.
• Add the garlic, scallions, and cumin, and sauté about a minute more, or until fragrant.
• Stir in the black beans, tomato sauce, and salsa, lower the heat, and simmer, stirring frequently, for about 5 minutes. Remove from the heat.
• Cover the bottom of the baking dish with 4 tortillas, overlapping or trimming to fit if necessary (if you are using a rectangular or oblong dish, you may want to cut a couple of the tortillas in half to get a better fit; don't worry if the tortillas don't cover the entire dish.)
• Toss the cheeses together in a small bowl.
• Sprinkle the tortillas with 1/3 of the cheese.
• Top with 1/2 of the tomato-bean mixture, smoothing the top with a spatula.
• Arrange 4 more tortillas over the beans, top with 1/3 of the cheese, and the rest of the beans.
• Top the casserole with the rest of the tortillas.
• Sprinkle evenly with the rest of the cheese, drizzle with a little olive oil, and bake, covered, for 20 minutes.
• Remove the foil and bake for 10 to 15 minutes more, or until golden and bubbly.
• Remove from the oven and allow the casserole to rest for 5 minutes before serving.
• Top as desired with guacamole , salsa, sour cream, and hot sauce.
• Serve and enjoy.

BLACK BEAN TORTILLA CASSEROLE

Steps:

• In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

BLACK BEAN AND TORTILLA BAKE

Steps:

• Preheat oven to 350* F.
• Spray a large skillet with cooking spray.
• Add garlic, onions, tomato, green onion, cumin, and chili powder.
• Cook on medium heat until onion is tender.
• Add tomato sauce and cook 5 minutes more.
• Stir in beans, cilantro, salt and pepper.
• Spray a 9 inch square baking dish with cooking spray.
• Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
• Top with reserved 2 tablespoons of cheese.
• Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

BLACK BEAN SALSA WITH TORTILLA CHIPS

Steps:

• Preheat broiler. Rinse beans under cold running water. Make salsa: Place 1/4 cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, cilantro, lime juice, and salt. Stir to combine; set aside.
• Make chips: Cut each tortilla into eight wedges. Arrange on a baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve salsa with chips.

BLACK BEAN DIP WITH WHOLE WHEAT TORTILLA CHIPS

Steps:

• To make Dip: Put the beans in a bowl and add enough cold water to cover by 2 inches. Set aside for at least 4 and up to 8 hours. Change the water once or twice during soaking. Drain and rinse the beans.
• Put the beans in a medium sized saucepan and add 3 cups of water and the pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for about 1 1/2 hours, or until the beans are tender and the water just barely covers the beans, (Add more water if necessary while cooking the beans). Drain, reserving the cooking liquid. Set aside to cool.
• Transfer the beans and half the cooking liquid (or half the liquid fro the can) to a food processor. Add the garlic, cumin, and chili sauce. Process until coarsely blended,. Add more of the bean liquid if necessary to thin the dip, Transfer to a serving bowl and set aside.
• To Make the Chips: Preheat the oven to 350°F Lightly spray a baking sheet with vegetable oil spray.
• Lay the tortilla on a work surface and brush them on both sides with egg whites. Cut the tortillas into 10 to 12 triangles each and lay the triangles on the baking sheet. Sprinkle the trangles with the sesame seeds. Bake for about 10 minutes, then remove from the oven. Use a metal spatula to loosen any chips that have stuck to the sheet, turn the chips over and bake for a few more minutes, until golden brown, Lift from the baking sheet and serve warm or at room temperature with the dip.

BLACK BEAN TORTILLA WITH SALSA

Steps:

• Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
• Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
• Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.