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Mexican Chopped Tostada Salad

Ashley Manila
This Mexican Chopped Tostada Salad is loaded with fresh and healthy ingredients! Kind of like crunchy tacos... but in salad form! Always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings

Ingredients
 

  • 6 corn tortillas
  • 3 tablespoons olive oil; divided
  • 1 cup manchego cheese, shredded (feel free to sub whatever kind of cheese you like here, or leave it out for a vegan salad)
  • 1 small head romaine lettuce, shredded
  • 1/4 teaspoon chili powder
  • 1 small lime, juiced
  • 1 small tomato, diced
  • 1 medium red onion, diced; divided
  • 2 piquillo peppers, diced
  • 1 large ripe avocado, pitted and diced
  • 1/2 cup cilantro, 3 full springs and the rest finely chopped; divided
  • 2 ears corn, shucked and chopped
  • (1) 15 ounce can black beans, NOT drained (you want those juices!)
  • 1/2 jalapeño pepper, minced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 scallions, chopped
  • *Sour cream, optional

Instructions
 

For the tortillas:

  • Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
  • In an even layer spread tortillas on prepared baking sheet, and brush both sides light with olive oil.
  • Place in the oven to bake for 10 minutes. While they're baking, grate your cheese!
  • Remove pan from oven, and evenly distribute the shredded cheese over the tortillas. Return to the oven to bake for 3-4 minutes, or until the cheese is melted and bubbling.

For the salad:

  • In a large bowl toss the romain lettuce with 1 tablespoon of olive oil, lime juice, and chili powder. Add salt and pepper to taste.

For the black beans:

  • In a small saucepan heat 1 tablespoon of olive oil over medium flame. Add 1/2 of the diced onion and the jalapeño and sauté for 5 minutes. Add the garlic and cook for another minute, or until fragrant. Add beans with their liquid and 3 sprigs of cilantro. Cook on low for another 5 minutes. Season with salt and pepper.

Assembly:

  • Place tortillas on a large serving platter, or individual plates. Top each tortilla with a little lettuce, tomato, red onion, pepper, avocado, cilantro, and corn. Top the salad with warm black beans and scallions. Serve at once!
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