Ingredients
- 4 (5") corn tortillas
- 3 Tbsp. canola oil, divided
- 1 tsp. cumin, divided
- ¼ teaspoon salt
- 1 cup chopped onion
- 2 bell peppers, chopped
- ¼ cup chopped cilantro
- ½ 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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Instructions
- Preheat the oven to 375ºF. Stack the tortillas and cut them into ¼-inch-wide strips, then toss with 1 tablespoon canola oil, ½ 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).
- While tortillas cook, heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add the onion, bell peppers, and remaining ½ 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.
- Divide the greens among four plates and top with bean mixture and tortilla crisps.