Makes 4 servings
1 15-ounce can great northern or cannellini beans, drained
1 small jalapeño with some seeds, minced
2 tablespoons finely chopped fresh cilantro
Juice of 1 lime (2 tablespoons), divided
¼ teaspoon sea salt, or to taste, divided
⅛ teaspoon ground cumin, or to taste
2 teaspoons canola oil
6 6-inch white corn or sprouted corn tortillas
¾ cup shredded Monterey Jack cheese (3 ounces)
⅓ cup finely diced white onion
In a medium bowl, stir together the beans, onion, jalapeño, cilantro, 1 tablespoon of the lime juice, ⅛ teaspoon of the salt, and cumin. Set aside.
Preheat oven to 400°.
Whisk together the remaining lime juice, oil, and the remaining salt until well combined. Rub this vinaigrette onto the entire surface of both sides of the tortillas, using your fingers or a pastry brush. Cut the tortillas into 4 wedges each.
Place the tortilla wedges in a single layer on a large baking sheet. Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
Top each tortilla wedge with the cheese (½ tablespoon per chip) and bake until the cheese melts, about 5 minutes. Remove from the oven and let stand for 5 minutes to further crisp.
Place the tortillas, now chips, on a platter or on individual plates. Stir the bean salsa, then top each chip with the salsa (1 tablespoon per chip), and serve.