1½ cups diced fresh tomatoes
1 cup diced red onions
½ cup minced cilantro, plus 1 tablespoon
2 jalapeños, minced (remove seeds for less heat)
2 tablespoons lime juice
1½ teaspoons kosher salt
3 tablespoons vegetable oil
2 cups chopped yellow onions
1 bay leaf
1 tablespoon minced garlic
¼ teaspoon cayenne
¼ teaspoon oregano
¼ teaspoon cumin
2 15-ounce cans low-salt or no-salt-added black beans
5 soft corn tortillas
¼ cup orange juice
- Mix tomatoes, red onions, ¼ cup cilantro, 1 minced jalapeño, 1 tablespoon lime juice, and V teaspoon salt in a bowl; set aside.
- Heat 1 tablespoon vegetable oil in a large skillet and add yellow onions and bay leaf. Sauté 5 minutes until translucent, add garlic, cayenne, oregano, and cumin, sauté 1 more minute, then add beans. Cover and simmer over low heat for 15 minutes.
- While beans are cooking, heat oven to 400°F. Cut five soft corn tortillas into quarters and lay 10 each on 2 baking sheets. Brush with 2 tablespoons vegetable oil. Bake 8 to 10 minutes, or until golden-brown. (Remove as the chips turn golden and curl at the edges.)
- While chips are baking, uncover beans and add 1 teaspoon salt, orange juice, 1 tablespoon minced jalapeño, and 1 tablespoon of cilantro. Cook for 2 to 3 more minutes, then remove bay leaf and turn off heat.
- Make the guacamole: Pit avocados. Mash one on a plate. Using a knife, make hatch marks across the other to cube it; spoon into a bowl with garlic, ¼ cup cilantro, 1 tablespoon lime juice, and mashed avocado; mix and set aside.
- When chips are done baking, transfer to a platter, spoon beans over chips, and top with pico de gallo and guacamole.
Per serving: 335 calories, 17 g fat (2 g saturated), 45 g carbohydrates, 9 g protein, 14 g fiber, 600 mg sodium (25% Daily Value).