Haystacks

By ccavaletti

Ingredients

• 8 corn tortillas, halved, then cut crosswise into 1/4-inch strips
• 2 Tbsp EVOO
• 2 cans (15 oz each) pinto beans, rinsed
• 1-1/2 c jarred mild tomato salsa
• 1/2 head romaine lettuce, shredded (about 4 cups)
• 1 c shredded monterey jack cheese (about 4 oz)
• 1/4 c sour cream
• 1/4 c black olives, sliced
• 1 avocado - optional

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400º. In a large bowl, toss the tortilla strips with the EVOO; season with salt and pepper.

Arrange in a single layer on 2 rimmed baking sheets and bake, switching and rotating the pans halfway trough the baking time, until crisp, 8 to 10 minutes; let cool.

Meanwhile, in a medium saucepan, combine the beans and 1 c salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.

Divide the lettuce among 4 plates and top with the bean mixture, cheese, tortilla strips, sour cream, olives and remaining 1/2 c salsa. (and avocado, if using)

From Everyday with Rachael Ray, June/July 2011