MAKES: 6 SERVINGS
SERVING SIZE: 2 CUP
PREP: 15 MINS
BAKE: 15 MINS 350°F
2 6 inches corn tortillas
Nonstick cooking spray
1/2 cup light dairy sour cream
1/4 cup snipped fresh cilantro
2 tablespoons fat-free milk
1 teaspoon olive oil
1 large clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon finely shredded lime peel
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups torn romaine lettuce
4 plum tomatoes, chopped (2 cups)
1 15 ounce can black beans, rinsed and drained
1 cup fresh corn kernels*
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 avocado, halved, pitted, peeled, and chopped
Snipped fresh cilantro (optional)
- Preheat oven to 350 degrees F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan lined with parchment paper. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on wire rack.
- In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili power, lime peel, salt, and pepper.
- Place lettuce in a large glass serving bowl. Top with tomatoes, beans, corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.
From the Test Kitchen
It isn’t necessary to cook the corn. However, for a roasted flavor and softer texture, try baking it with the tortilla strips. Place the strips at one end of the baking pan and the corn at the other end.
Nutrition Facts (Layered Southwestern Salad with Tortilla Strips)
Per serving: 227 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 12 mg chol. , 386 mg sodium , 29 g carb. , 9 g fiber , 5 g sugar , 11 g pro.