serves 6
- 12 6" corn tortillas
- 2 - 3 tsp olive oil
- sea salt
- 3 cups prepared chili beans
- 4 - 6 cups chopped lettuce
- a handful of fresh cilantro leaves, chopped (optional)
- 1 1/2 - 2 cups (6-8 oz) shredded cheddar cheese (or other cheese you enjoy on your tacos)
- 1 1/2 c prepared salsa
- chopped red or green onions
- chopped green or red bell peppers
- chopped tomatoes
- chopped avocado
- sour cream
Preheat oven to 350F.
Using a pastry brush, lightly paint the oil on both sides of each tortilla. Stack the tortillas and cut them through into 8 wedges (you should have 96 wedges). Layer them on baking sheets, allowing at least 1/2 inch between each chip. Sprinkle with sea salt and bake for about 8-10 minutes (depending on the kind of tortillas you are using). When they are golden, but before the edges turn brown, remove them from the sheets and allow to cool. (Note - depending on how many baking sheets you use, you may need to do a few batches. If you use more than one rack in the oven, be sure to turn the trays or swap them from top to bottom to ensure even browning.)
Meanwhile, warm the chili beans in a pot on the stove. If you would like to add cooked beef or chicken, stir it in with the chili beans and adjust the flavors to your liking.
Divide the chips evenly among the plates. Top each plate with 1/2 c of the warm chili bean mixture, a good handful of chopped lettuce (and cilantro if using), and some shredded cheese. Drizzle about 1/4 c of the salsa over each salad. Top with which ever toppings appeal to you.
