Tortilla Chips with Black Beans, Corn and Spicy Cilantro Cream Jennifer Rubell   From Every Day with Rachael Ray November-December 2005 MAKES SIXTEEN PIECES Prep Time: 30 minutes 1/3 cup sour cream 1/4 cup chopped cilantro 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (use less if you prefer) 1/3 cup drained and rinsed canned corn 1/3 cup drained and rinsed canned black beans Zest of 1 lime, finely chopped (about 2 teaspoons) 1 teaspoon fresh lime juice Salt and freshly ground pepper 16 round tortilla chips In a bowl, combine the sour cream, cilantro, cumin and cayenne. Stir well to combine. In a separate bowl, combine the corn, black beans, lime zest and lime juice. Stir well to combine, then season with salt and pepper. Spread 1 teaspoon of the sour cream mixture on each tortilla chip, followed by 2 teaspoons of the corn-black bean mixture and serve.

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