Lime black bean dip with baked tortilla chips

Ingredients

For 1 serving

• Cooked black beans80 g
• Corn tortillas1
• Lime juiceto taste
• Cumin1 pinch
• Cilantro3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
2. Cut the corn tortilla into 8 wedges, lay them on the tray and brush with half the oil and a pinch of salt.
3. Bake the chips for 6–8 minutes, until golden and crisp; keep an eye on them at the end as they burn quickly.
4. Meanwhile drain and rinse the black beans and blend them with the remaining oil, the lime juice, cumin, a pinch of salt and a spoonful of water until smooth.
5. Wash and chop the fresh coriander, scatter it over the dip and serve with the chips.