• Tanaya Eyvette

Quick Fix: Salsa & Chips

Have you ever been invited to a party that doubles as a potluck, and you can’t think of anything to bring? Well, I have a solution for you.

I have concocted this easy, DIY recipe for my favorite black bean salsa and homemade corn tortilla chips. It has been a HIT every time I’ve made it. I was not able to make it at home, so I zoomed to my friend’s house just in time. So, don’t mind the low quality pictures.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

What you’ll need:

  1. Corn Tortillas (I got the small tortillas)(1/2 a bag)

  2. Black Beans (1)(Dried or canned. If you use dried, this will add about and hour of work to the recipe.)

  3. Corn (Canned) (1)

  4. Fresh Cilantro (as much as you’d like)

  5. Red Onion (1/2)

  6. Tomato (I used 2 Roma Tomatoes)

  7. Salt

  8. Pepper

  9. Avocado

  10. Oil (EVOO works best, but I used Canola Oil for this recipe)

  11. Paper Bag, Napkins, or Paper Towel

  12. Medium Size Bowl (2)

  13. Cookie sheet, or pan to dry chips (1)

  14. Lime (1)

First, you drain, and strain, the black beans until there is minimal juice left over. When this is strained, place in a medium size bowl. Then you do the same with the corn, and place in the same medium size bowl.

Cut up the Onion, Avocado, Tomatoes and Cilantro to desired size. Place inside same medium size bowl. Mix well. Add salt and pepper to taste.

Squeeze some lime juice (from the actual lime) over the salsa to taste. Then mix well, we don’t want random spots of lime anywhere.

Tortilla Chips:

Cut Tortillas in triangles. I cut mine in 8ths. Make sure you have enough oil to fry both sides without flipping the shells, and heat the oil until it’s hot enough to fry. If you throw a little sprinkle of water or flour and it produces fast tiny bubbles, it’s perfect. If the oil makes a loud POP noise, it’s too hot. Take it off the heat for a minute or two.

After your oil is heated, add the tortilla triangles. They will shrink as they fry, so feel free to add more as you go.

Once they’re almost golden brown, take them out to drain on a piece of paper bag or napkin/paper towel over a cookie sheet or pan. While they’re still hot, sprinkle a pinch of salt over them. If you wait til they’re dry, the salt won’t stick. 

Once the chips are dry, and if you have any left (my friends kept eating the chips before I could place them in the bowl), place them in your second medium size bowl.


Yummy Chips! And don’t forget the salsa: The avocado was mixed a little too much, hence the green that’s spread everywhere. But it was still tasty!



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