Name: Mexican Chopped Tostada Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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