3flour tortillassliced into tortilla chip triangles
Mexican Seasoning Mix (If you would like to create your own!)
1tspcrushed red pepper flakes
1/2tsp dried oregano
1/2tsp sea salt
1/2tsp black pepper
Preheat oven to 400F/200C. Slice the flour tortillas into tortilla chip triangles and add to a baking tray lined with parchment paper.
In a small bowl, add the Mexican sesasoning mix and some water or veggie broth. Take a brush and brush the mixture onto each side of the tortilla chips. Bake for 10-12 minutes until crisp.
While those are cooking, simply prep the rest of the salad. Wash and chop up the iceberg lettuce. Squeeze the lime juice all over the lettuce. Toss in the rinsed and drained black beans, rinsed and drained corn, diced avocado, diced red bell pepper, quartered cherry tomatoes, and chopped cilantro.
Once the tortilla chips are ready, feel free to break them up over the salad or leave them whole and just decorate.
Add more Mexican seasoning mix over the salad if you wish. I like to squeeze extra lime over before serving.