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Tortilla Chips with Black Beans, Corn and Spicy Cilantro Cream

November 2005
Tortilla Chips with Black Beans, Corn and Spicy Cilantro Cream

by 3 people

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Refrigerate the bean and corn mixtures and the cilantro cream up to 1 day ahead. Then spoon onto the chips just before serving for a stress-free party snack.

Makes: 8 servings

Prep: 30 mins

Ingredients
  • 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
Directions
  1. 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 cornblack bean mixture and serve.