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Seasoned Chips With Lone Star 'caviar'

beans, low-fat, vegetarian

2 medium tomatoes; seeded and chopped
15 oz can black-eyed peas; rinsed and drained
1 medium green bell pepper; chopped
1/2 cup sliced green onions
1/2 cup snipped fresh cilantro
1 leaves
2 tablespoon lemon juice
2 serrano peppers; seed & finely chopped
2 jalapeno peppers -- seed & finely c; hop
2 garlic cloves -- minced
2 1/4 teaspoon ground cumin -- divided
1/2 teaspoon salt
2 teaspoon chili powder
1 teaspoon garlic powder
16 6 whole-wheat flour
1 tortillas

CAVIAR: Combine tomatoes, peas, bell pepper, onions, cilantro, lemon juice, serrano peppers, jalapeno peppers, garlic, 1/4 teaspoon cumin and salt in a medium mixing bowl. Cover with plastic wrap. Chill at least 4 hours to blend flavors, stirring occasionally. CHIPS: Preheat oven to 375 degrees. In a large plastic food-storage bag or paper bag, combine remaining 2 teaspoons cumin, chili powder and garlic powder; set aside. Spray both sides of each tortilla with vegetable cooking spray; cut each into 8 wedges. Place wedges in bag. Secure bag and shake to coat. Arrange 32 wedges in a single layer on a baking sheet. Bake 7 to 9 minutes, or until light golden brown. Repeat with remaining tortilla wedges. Cool completely. Serve with Caviar. Makes 16 servings: 111 calories, 1 g fat, 2 g fiber per serving. Recipe By: Low-Fat & Fast Meatless Recipes From: annminer@nauticom.net (Ann Miner)

Yield: 1 servings

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