Information
Prep: 15 mins | Cook time: 10 mins | Serves: 4
Ingredients list
Salad Base:
- 4 mini tortillas
- Olive oil spray
- 2 cups shredded iceberg lettuce
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup chopped avocado
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumber
- ½ cup diced red onion (optional)
- 2 cups Mexican cheese mix
- 1 tbsp salt
- 1 tbsp pepper
For the Dressing:
- 1 cup sour cream
- Juice of 2 limes
- 2 tbsp chopped fresh coriander
- Salt and pepper, to taste
- 2 cloves garlic, minced (optional)
Method
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Toast the Tortillas: Preheat oven to 200°C. Lightly spray tortillas with olive oil and bake for 5–10 minutes, or until golden and crispy.
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Make the Salad: In a large bowl, gently toss together all salad ingredients: lettuce, black beans, corn, avocado, tomatoes, cucumber, onion (if using), and cheese. Season with salt and pepper.
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Make the Dressing: In a small bowl, whisk together sour cream, lime juice, coriander, and garlic (if using). Season to taste with salt and pepper.
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Assemble: Place crispy tortillas on plates and top generously with your fresh salad mix. Drizzle with the sour cream dressing, or serve dressing on the side for dipping.
