2 medium tomatoes, seeded and chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1 medium green pepper, chopped
1/2 cup sliced green onion
1/2 cup snipped fresh cilantro leaves
2 tablespoons lemon juice
2 serrano peppers, seeded and finely chopped
1 to 2 jalapeņo peppers, seeded and finely chopped
2 cloves garlic, minced
2 1/4 teaspoons ground cumin, divided
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon garlic powder
16 whole wheat flour tortillas

Combine tomatoes, peas, green pepper, onion, cilantro, juice, serrano and jalapeno peppers, garlic, 1/4-teaspoon cumin and salt in a bowl and mix well. Cover and chill at least 4 hours. Heat oven to 375 degrees. Place remaining 2 teaspoons cumin and chili powder and garlic powder in a large resealable plastic bag and set aside. Spray both sides of each tortilla with nonstick cooking spray, slice into 8 wedges and place in the plastic bag. Seal and shake to coat tortilla wedges with seasoning. Arrange tortilla wedges in a single layer on a baking sheet. Bake for 7-9 minutes or until light brown. Serve chips with salsa.

Makes 8 Servings
Serving Size: 3 ounces