Black-Bean Toss

15 ingredients
6 steps

Ingredients

  • Ingredients
  • 4 5-inch corn tortillas
  • 3 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Nonstick cooking spray
  • 1 cup chopped red onion
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 large mangoes, peeled and diced
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 tablespoons lime juice
  • 1/2 teaspoon Tabasco (or to taste)
  • 1/4 cup cilantro, chopped
  • 8 cups mixed baby greens

Directions

  1. 1
    Directions
  2. 2
    1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
  3. 3
    2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
  4. 4
    3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
  5. 5
    Nutrition facts per serving: 368 calories, 17g protein, 62g carbohydrate, 12g fat (0.9g saturated), 14g fiber
  6. 6
    Originally published in FITNESS magazine, May 2010.

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