Serves 16 / 1/4 cup salsa and 6 chips per serving
16 - 6-inch corn tortillas, each cut into 6 wedges
1. Preheat the oven to 350 degrees F.
2. Arrange half the tortilla wedges in a single layer on a large baking sheet. Bak for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeart with the remaining tortilla wedges and remaining 1/8 teaspoon salt.
3. Meanwhile, in a medium serving bowl, stir together the beans, cucumber, celery, bell pepper, cilantro, lime juice, final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.
Nutrition Analyis (per serving)
1 starch, 1/2 fat