Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™
Ingredients
- 2 cup sweet corn
- 1 summer squash diced
- 3 limes juiced
- 1 package 10 corn tortillas
- 2 teaspoon smoked paprika
- 1 tablespoons olive oil
- 1 onion diced
- 3 large tomatoes (or 4 small/medium) diced
- 1 16oz can black beans drained and rinsed
- 1 bunch fresh cilantro washed and rough chopped
- cayenne pepper to taste
- kosher salt to taste
- salt and pepper to taste
Servings:
Units:
Instructions
MAKE THE TORTILLA CHIPS
- Pre-heat oven to 400°F
- Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
- Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
- Bake for 7-12 minutes, or until golden and crispy
- Remove from oven and set aside to cool
PREPARE THE SALSA
- In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
- Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
- Add cayenne, salt and pepper to taste.
- Serve with chips or sliced cucumbers as dippers. Enjoy!
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