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Black Bean Toss
The hint of cumin in the home-toasted tortilla strips brings just the right note of spice to this refreshing salad. Perfectly ripe mango adds exotic sweetness and the protein of the black beans guarantees that this salad will be satisfying as a side or as a meal on its own. 
4 (5") corn tortillas
3 Tbsp. canola oil, divided
1 tsp. cumin, divided
1/4 teaspoon salt
1 cup chopped onion
2 bell peppers, chopped
1/4 cup chopped cilantro
1/2 tsp. Tabasco
2 Tbsp. lime juice
2 (15 oz.) cans black beans, drained and rinsed
2 large mangoes, peeled and diced
8 cups mixed baby greens
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Black Bean Toss

Black Bean Toss

Black Bean Toss
Three Stars Guiding Stars
  • Servings:4 (527 g)
  • Prep Time:20 minutes
  • Cook Time:0 minutes
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.