Whole wheat tortilla chips and black bean salsa

When Matt and I were doing the Feel Great in 8 Challenge, I was trying out healthier versions of our favorite recipes. It helped that Tiffany- the woman who puts together the challenge- has a board on Pinterest with her favorite healthy 'FG8' recipes. :) This one sounded good, but I'm not a huge fan of tortillas so I wondered if the chips would just be gross tortilla pieces. I was pleasantly surprised though! It took me one batch before I got it down to how I wanted. 
Homemade Baked Tortilla Chips:

Ingredients

• 4 Wheat Tortillas 
• 1 Tablespoon Olive oil 
• Coarse Sea Salt
• 
  

Directions

1. Preheat oven to 350 degrees F. Line the bottom one or two baking sheets with foil or parchment, or lightly coat with oil. (I used two baking sheets with foil.)
2. Very lightly brush or spray both sides of each tortilla with oil. Stack the tortillas in a pile and cut into 8 wedges or triangles.
3. Arrange the wedges on the baking sheet in a single layer. Depending on the size or your cookie sheet, you may need to use more than one sheet. The chips won't crisp as well if the wedges overlap. Sprinkle the sea salt over the tortillas, making sure each wedge gets a touch of salt.
4. Bake in the preheated oven for 8-12 minutes. Check the chips at 8 minutes and rotate the pans if needed to avoid burning in hot spots. The chips are done when the edges are crisp and dry. They will still be slightly flexible in the middle, but will continue to crisp as they cool.
5. Remove the trays from the oven and let cool on the tray for a few minutes. As they cool, the chips will become crisp all the way through. Test one after they are mostly cooled and if it isn't a crisp as you would like, return the tray to the oven for 2-3 more minutes.
6. Once they are mostly cooled, remove them from the tray and enjoy. Store any leftovers in an airtight plastic bag or container.

Nutrition Information

{serving size = 8 chips - recipe makes 4 servings}

153 calories, 10.5g fat, 13.6g carbs, 2.3g fiber, 2.6g protein

*Actual nutrition information may vary based on exact ingredients used.

(find the original recipe here.)

I've always loved the corn and black bean salsa, or "Cowboy caviar". This recipe was really yummy and went perfectly with the chips!

Corn & Black Bean Salsa

{makes 12 servings}

Ingredients

2 (15 oz) cans of black beans, drained and rinsed (I used one can of red beans, and one of black.)

1 (15 oz) can while kernel corn, drained

1/2 an onion, finely chopped

1 green bell pepper, chopped

3 medium tomatoes, chopped

salt, pepper, & lime juice to taste

1 avocado, chopped

Directions

In a medium bowl, combine black beans, corn, onion, bell pepper, and tomatoes. Season with a little salt, pepper, and lime juice; mix well. Cover and refrigerate to blend flavors. I usually chop and add the avocado immediately before serving so it doesn't turn brown. 

Nutrition Information

{serving size = about 2/3 cup – recipe makes 12 servings}

93 calories, 1g fat, 16g carbs, 6g fiber, 5g protein

(Find the original recipe here.)