1cupcooked or canneddrained and rinsed black beans
1cupfresh corn kernelsuse raw, or cook lightly, or frozen kernels, lightly cooked
1medium bell pepperany color, diced
¼cupthinly sliced red onionor 2 to 3 thinly sliced scallions
¼cupsliced black olives
2tablespoonslime juicemore or less to taste
1tablespoonextra-virgin olive oilor omit for an oil-free salad
¼cupminced fresh cilantrooptional
2big handfuls of torn romaine lettuce or mixed baby greensor as needed
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees F.
Tuck the tortillas into two large heatproof salad bowls, wide rather than deep. Stack one bowl into the other, then nestle another bowl over the top one. In other words — three bowls with two tortillas in between — this will keep them from billowing out as they bake (see last photo below post).
Bake the tortillas in the stacked bowls for 10 minutes. Then, with oven mitts, unstack them and uncover the top tortilla. Bake uncovered for 5 minutes or so longer, or until the edges turn golden brown. Watch carefully — they can go from golden to overdone very quickly! Once they’re out of the oven, let cool for 5 to 10 minutes. Keep them in the salad bowls for serving.
Meanwhile, combine the remaining ingredients for the salad in a mixing bowl.
Divide the salad between the two tortilla bowls. If you need a bit more to fill the bowls up fully, use a little extra lettuce. Serve at once.
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