Chipotle Corn Salsa and Baked Tortilla Chips

Rate recipe:
Sending
(2 votes)
  • 1 batch
  • Preparation Time:

This is my all-time favorite salsa. It has a smokey flavor and is kid-friendly and great as a dip – you can also use it as tasty filling for a burrito or enchilada.

Instructions:

Mix all ingredients together in a large bowl.  Flavors will improve on sitting.  Stir well before serving.

Happy snacking!


Ingredients:

INGREDIENTS:

  • 1 – one pound bag of frozen corn, defrosted
  • 2 – 15 ounce cans of Pinto beans, drained and rinsed
  • One pound of Roma Tomatoes (approximately 4), seeded and diced
  • One bunch of Cilantro, chopped
  • 4 scallions (or more, to taste) finely chopped
  • 1 tbsp Chipotle Paste (or ¼ teaspoon chipotle powder) or more to taste
  • Juice and zest from 4 limes
  • Optional: Serve with Baked Tortilla Chips

Ready to get started? Learn more about the life-saving plant-based diet, access hundreds of delicious free recipes, download our convenient recipe app, and register for our online cooking course!