Cheesy baked tortillas bring the crunch in this simple, hearty vegetarian salad. We love the bright, herby flavor that ready-made pesto adds to the black beans.
Ingredients
- 4 white corn tortillas
- 4 tsp olive oil, divided
- ½ cup grated cotija or crumbled queso fresco cheese, divided
- ¼ cup jarred pesto
- 2 (15.5 oz) cans Nature's Promise Organic Low Sodium Black Beans, drained and rinsed
- ½ (5 oz) bag spring mix
Steps
- Preheat oven to 375°F. Arrange the tortillas on a parchment-lined baking sheet and brush with 2 tsp oil. Season with salt and pepper. Bake 10 min., until slightly golden. Flip tortillas, brush tops with remaining 2 tsp oil, and sprinkle evenly with ¼ cup cotija cheese. Bake 10 min., until golden brown and crisp. Let cool slightly.
- Meanwhile, in a large bowl, combine the pesto and 2 tbsp water. Add the black beans and toss to coat. Season with salt and pepper to taste.
- Using a knife or kitchen shears, cut baked tortillas into thin wedges. Divide the mixed greens among 4 plates and top with bean mixture. Garnish with tortillas and remaining ¼ cup cotija cheese.
This recipe is
- Vegetarian
- Gluten-free
Tags
- Lighter
- Plant Forward
- vegetarian
- gluten free
- 30 minutes
- Guiding Stars
- September 2021
- Affordable
Nutrition information
- Calories 347kcal 17%
- Fat 16.0g 25%
- Saturated fat 4.0g 20%
- Carbs 37.0g 12%
- Sodium 418mg 17%
- 1.0g sugar
- 8.0g fiber
- 14.0g protein
- 11mg cholesterol
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