- 4
Ingredients
- 4 flour tortillas, pricked with a fork before baking
- 2 1/2 Tbs. olive oil
- Kosher salt
- 1 Tb. garlic powder
- 1 Tb. ground cumin
- 1 Tb. dried oregano
- 1 lb steak or boneless skinless chicken thighs or 4 shucked ears of corn halved crosswise
- 2 hearts of romaine, halved, cored and coarsely chopped (8 cups)
- 1 cup grape or cherry tomatoes, halved and lightly salted
- 1 yellow bell pepper, stemmed, cored and cut into strips
- 4 scallions, thinly sliced (1/2 cup)
- 1 15.5 ounce can of black beans, drained
- 4 ounces grated pepper jack (1 cup)
- 1/2 cup sour cream
- 1/2 cup salsa verde
Preparation
Step 1
1. Adjust oven rack to center position and heat oven to 350 degrees. Lightly brush both sides of the tortillas with 1 1/2 tablespoons of the oil and sprinkle with salt. Arrange on oven rack and bake, turning once, until crisp and golden brown, about 5 minutes on the first side and 3 minutes on the flip side (deflate any air pockets that may balloon during baking); set aside.
2. Mix remaining oil with garlic powder, cumin and oregano; add steak, chicken or corn and rub to evenly coat, sprinkling with salt.
3. Place steak, chicken or corn on grill, turning once, until well seared and cooked to desired doneness. Let rest for about 5 minutes, then cut into strips.
4. Mix lettuce, tomatoes, peppers, scallions, black beans and cheese in large bowl. Mix sour cream and salsa and add to salad; toss to coat. Heap a portion of salad onto each tortilla and top with protein.