- 4
- 25 mins
- 30 mins
Ingredients
- 2 8-inch flour tortillas, quartered and sliced into strips
- 2 tablespoons vegetable oil
- 1 1/4 teaspoons grated lime zest, plus the juice of 2 limes
- Kosher salt and freshly ground pepper
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn, thawed
- 2 tomatoes, chopped
- 1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine
- 1/2 head iceberg lettuce, shredded (about 8 cups)
- 2 cups shredded rotisserie chicken (skin removed; about 10 ounces)
- 1 small avocado, chopped
- 1 cup grated sharp cheddar cheese (about 4 ounces)
Preparation
Step 1
Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool.
Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.
Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.