Have you ever just wanted a big taste of a Taco or some Nachos?
…or something with a flavourful bite?
You may just be wanting a Tortilla Salad…
So-oo-ooo good!
Tortilla Salad
Number of Servings: 6-8
Salad Ingredients:
Tortilla Chips (see method below)
1 cup (250 mL) canned black beans, drained and rinsed
1 avocado, peeled, pitted, and cut into chunks
1 cup (250 mL) chopped tomato chunks
2 tablespoons (30 mL) chopped fresh, or pickled jalapeno peppers
1 mango, peeled, pitted, and cut into chunks
1 cup (250 mL) cubed cheddar cheese
½ cup (125 mL) chopped green onions
Chunks of iceberg lettuce
Romaine lettuce leaves
1/3 cup (85 mL) chopped fresh cilantro
Garnish: crumbled Queso fresco (substitute feta, if necessary), or grated manchego or cheddar cheese
Dressing:
¼ cup (60 mL) salsa (hot or mild)
1 tablespoon (15 mL) mayonnaise
2 tablespoons (30 mL) sour cream
Sea salt; freshly ground black pepper
Method:
- Make Tortilla Chips: Preheat oven to 375 0 F. Cut up 2 tortilla shells into 2 inch x ½ inch strips; toss with 2 tablespoons of oil. Spread out on a baking sheet; sprinkle with a little salt, pepper, and chipotle chili powder. Bake for 10 minutes, or until crisp and golden. Stir up a few times during baking time. Set aside.
- In a large salad bowl, combine beans, avocado, tomato, jalapeno, mango, cheese, and green onions. Gently mix to combine.
- Make dressing: By hand, or in a blender/food processor, combine salsa, mayonnaise and sour cream. Season to taste.
- Just before serving, pour dressing into salad ingredients; fold in chunks of iceberg lettuce, romaine lettuce leaves, and the cilantro. Fold in some (or all) of the baked tortilla chips.
- Garnish with queso fresco, feta, or shredded cheddar cheese. Serve the remaining tortilla chips on the side.
