Preheat oven 375 degrees F.

Warm the tortillas either on a skillet or in the microwave. If microwaving, cover with a damp paper towel and heat for about 1 minute or until soft. Optional: use a biscuit cutter or cookie cutter to make fun shapes or smaller circles.

Flip over your [12 cup] muffin pan or use a the backside of a mini muffin/cupcake pan – depending on the side, this will give you a deeper bowl. Brush each side of the tortilla with olive oil and place it in between the cups to create a shallow bowl. Repeat with the remaining tortillas.

Bake for 8-10 minutes or until a light golden brown. Remove and let cool. Continue baking tortilla chips/bowls until you’ve gone through all the tortilla rounds.

To prepare the dressing for the salsa, whisk together lime juice and olive oil in a small bowl.

In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, salt and pepper. Pour in the dressing and mix to coat.

Refrigerate the salsa for at least 30-40 minutes.

When you’re ready to serve, add the avocado; mix together.

Dish the salsa into the individual tortilla cups or set the salsa out next to the chips and let your guests enjoy!

*gluten-free if using corn tortillas