Soak the beans in water in the refrigerator for 12h. Rinse and boil in salted water adding a bay leaf. When the beans are fully cooked, take out the bay leaf and drain, saving the water.
Put the beans in a food processor and blend while gradually adding some of the cooking liquid until you achieve a smooth consistency.
For the salsa:
Prepare your vegetables and clean them thoroughly.
Finely chop the vegetables and herbs, season with salt and pepper, and mix in the lime juice and olive oil.
Cut the tortilla into triangles and drizzle with olive oil. Place the triangles into a pan and place in the oven at 180 °C (356 °F) for a few minutes. When they start to crisp up, remove from the oven and add the spice mixture.