Warm Mexican bean dip with tortilla chips
A quick and easy party dip which is superhealthy, freezable and counts towards your five-a-day - what more could you want?
Beetroot & chilli salsa
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4
Skip to ingredients
- 2 whole cooked beetroots
- 2 tomatoes
- 1 red chillideseeded
- 1 orangepeeled
- ¼ cucumber
- small pack corianderfinely chopped
- 1 limejuiced
To serve
- tortilla chipsor crisps
Nutrition: per serving
- kcal47
- fat0glow
- saturates0g
- carbs8g
- sugars8g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Cut the beetroot, tomatoes, chilli, orange and cucumber into small chunks, then mix them all together with the coriander and lime juice. Season and serve with tortilla chips or crisps.
