1. Preheat the oven to 375 degrees F. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon canola oil, 1/2 teaspoon cumin, and salt. Coat a baking sheet with cooking spray and arrange the strips in a single layer. Bake until crisp and lightly browned (10 minutes).

2. While tortillas cook, heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add the onion, bell peppers, and remaining  1/2 teaspoon cumin. Cook until vegetables begin to soften, stirring often (3-4 minutes). Transfer to a large bowl and stir in remaining ingredients except for greens.

3. Divide the greens among four plates and top with bean mixture and tortilla crisps.