Tortilla Salad Recipe

Prepare lettuce

Wash and dry the romaine or mixed greens thoroughly. Chop into bite-sized pieces and place in a large salad bowl. Refrigerate while you assemble other components to keep crisp.

Prepare black beans

Drain and rinse 1 cup canned black beans under cold water. Shake off excess water and gently fold into the bowl with the chopped lettuce or reserve to top individually when plating to avoid sogginess.

Pico de gallo

If using store-bought pico de gallo, drain any excess liquid and set aside 1 cup. If making fresh: finely dice 2 medium tomatoes, 1/4 small red onion, 1 jalapeño (seeded for mild heat), and combine with 2 tbsp chopped cilantro, 1 tbsp lime juice and pinch salt. Stir and let rest 10 minutes.

Grate cheese and measure sour cream

Grate 1 cup sharp cheddar cheese and measure 1 cup sour cream. Keep sour cream chilled until assembly; if desired, thin slightly with 1-2 tsp water or lime juice for easier dolloping.

Make crispy tortilla strips

Option A - Frying: Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Add strips from 4 corn tortillas in a single layer (in batches as needed). Fry 1–2 minutes, stirring, until crisp and golden. Transfer to a paper towel-lined plate and immediately season with 1/2 tsp kosher salt. Option B - Baking: Preheat oven to 375°F (190°C). Toss tortilla strips with 1–2 tbs oil and 1/2 tsp salt on a baking sheet. Spread in one layer and bake 8–12 minutes, turning once, until crisp and golden. Cool completely before using.

In a bowl or jar, combine 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/4 cup buttermilk. Add 1 tablespoon ranch seasoning, 1 teaspoon minced adobo chipotle (or 1/2–1 tsp chipotle powder to taste), 1 tablespoon fresh lime juice, and 1 teaspoon honey if using. Whisk or shake until smooth and emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper; adjust lime, chipotle, or honey to taste. Chill at least 15 minutes to let flavors meld. If it’s too thick, thin with more buttermilk 1 tsp at a time to desired consistency.

In a small bowl or jar, combine 3 tablespoons fresh lime juice, 1 tablespoon tequila, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 tsp black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until an emulsion forms, or shake vigorously in a sealed jar. Taste and adjust sweet, salty, or acidity. Chill 10 minutes if time allows to let flavors marry.

To serve 4 main-course portions: Divide the chopped lettuce among 4 plates or bowls (about 1.5 cups per serving).

Evenly distribute the black beans (about 1/4 cup per plate) and spoon 1/4 cup pico de gallo onto each salad.

Add a generous sprinkle of grated cheddar (about 1/4 cup per serving). Dollop or pipe 2 tablespoons sour cream on each salad, or serve in a small ramekin alongside.

Top each salad with a handful of crispy tortilla strips (about 1/4 cup per serving) for crunch.

Offer dressings on the side or drizzle 2–3 tablespoons of the chosen dressing (Chipotle Ranch or Tequila Lime Vinaigrette) over each salad just before serving. Garnish with extra lime wedge and chopped cilantro if desired.

Serve immediately so the tortilla strips stay crisp.