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Plated meal

Crispy Tortilla Salad with Black Bean and Avocado

  • Vegetarian
  • Low Calorie
  • Mexican
  • Contains Dairy

This Tex-Mex favorite comes together in minutes! You'll be surprised by how quick and easy it is to make your own spiced tortilla chips.

Nutrition Per Portion

  • Calories

    528

  • Carbs

    47.3g

  • Fat

    35.4g

  • Fibre

    16.3g

  • Protein

    11g

  • Sugar

    6.6g

  • 0.0 min

    Preheat the oven to 160C.

  • 0.5 min

    Roughly chop the tomato.

  • 2.5 min

    Shred the cabbage.

  • 4.0 min

    Cut the tortilla in half and then slice into thin strips.

  • 5.5 min

    Mix the oil with the tortilla seasoning.

  • 7.0 min

    Brush the tortillas with the tortilla seasoning mixture and arrange on a baking tray.

  • 8.5 min

    Peel and chop the avocado.

  • 11.5 min

    Add the corn and black beans into a saucepan and heat over medium heat. Stir until warmed through.

  • 12.5 min

    Place the tortilla strips in the oven and bake until crisp (5 minutes).

  • 13.0 min

    In a bowl, toss together the tomato, mixed leaves, cabbage, avocado, jalapenos (optional).

  • 15.0 min

    Remove the corn and black beans from the heat and toss through the salad.

  • 16.5 min

    Distribute the salad among serving bowls.

  • 17.5 min

    Remove the baked tortilla chips from the oven and arrange atop the salad.

  • 19.0 min

    Serve with cilantro dressing.

  • Ingredients

    Tomatoes

    chopped

    Red Cabbage

    shredded

    Mixed Salad Leaves

    Black Beans

    Sweetcorn

    Olive Oil

    1 tablespoon per person

    Flour Tortillas

    sliced

    Avocado

    chopped

    Pickled Jalapenos

    sliced

    Tortilla Seasoning

    Cilantro Salad Dressing

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