Categories: Mexican

Ingredients

• 2 8-inch flour tortillas, quartered and sliced into strips
• 2 tbsp. vegetable oil
• 1 1/4 tsp grated lime zest, plus the juice of 2 limes
• Kosher salt and black pepper
• 15 oz. can black beans, drained and rinsed
• 1 cup frozen fire-roasted corn, thawed
• 2 tomatoes, chopped
• 1 tbsp. chopped pickled jalapenos, plus 2 tbsp. brine
• 1/2 head iceberg lettuce, shredded
• 2 cups shredded rotisserie chicken
• 1 small avocado, chopped
• 1 cup grated sharp Cheddar

Directions

1. Preheat the oven to 375. Line a baking sheet with foil. Toss the tortilla strips with 1 tbsp. vegetable oil, 1/2 tsp lime zest, a pinch of salt and pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10-12 minutes; let cool.

2. Meanwhile, toss the beans, corn, tomatoes, jalapenos and brine, 1 tbsp. vegetable oil and 3/4 tsp lime zest, the lime juice, 3/4 tsp salt and pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.

3. Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.

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