Recipe: Bean, Corn and Chipotle Pepper Salsa
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makes approx. 6 cups
1 28-ounce package 6-inch fresh corn tortillas
approx.. 3-4 Tbs vegetable oil
salt to taste
for the salsa;
1 15-ounce can black beans, well drained and rinsed
1 15-ounce can red beans, well drained and rinsed
1/4 cup finely diced onion
1 cup defrosted frozen corn (or use fresh in season)
1 15-ounce can petite diced tomatoes (partially drained)
1/2 tsp ground cumin
salt to taste
1/2 cup chopped fresh cilantro
1 large canned chipotle pepper, deseeded and finely minced (or more to taste)
approx. 3 Tbs olive oil
Preheat the oven to 350 degrees and cut the 6-inch corn tortillas into quarters.
Toss those into a large mixing bowl, add a splash of vegetable oil and a good sprinkling of salt and toss everything to coat, then lay the chips out onto two baking trays and place the trays into the preheated oven.
Keep your eye on those and toss them around once in a while as they're baking and, once the chips are golden brown and nice and crispy, take them out of the oven and let them cool down.
To make the salsa, combine 1 well drained and rinsed 15-ounce can of black beans with 1 well drained and rinsed 15-ounce can of red beans with 1/4 cup finely diced onion, 1 cup defrosted frozen corn, 1 partially drained 15-ounce can petite diced tomatoes, 1/2 tsp ground cumin, salt to taste, 1/2 cup chopped fresh cilantro and mix it up.
At this point, add 1 large chipotle pepper to the mix., you want to deseed it and finely mince it, add it to the bowl with a splash of olive oil, toss together and it is good to go.
Serve with ready to go store bought corn tortilla chips instead.
Chipotle peppers are smoked jalapeno peppers and you can add more to taste if you think it needs it.
Because of the adobo sauce they are packed in, they can stain whatever they come in contact with so keep that in mind while you are handling and mincing them.
Use two cans of either black or red beans, instead of using one of each.