When I first moved to California I tried Have a’ Corn Chips for the first time and they’ve been my favorite ever since. The special ingredient in this Laguna Beach founded tortilla chip brand is soy sauce. A single layer of these chips is the foundation of this nachos-inspired salad.
- 4 Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 554
- 1 can (14.5 oz) black beans, no-added salt, drained
- 2/3 cup brown rice, uncooked
- 4 cups lettuce, romaine or butter
- 2 large tomatoes, diced
- 2 shallots, minced
- 1 jalapeno pepper, seeds removed, minced
- 1/4 cup cilantro, chopped
- 2 limes, juice of
- 1 large avocado
- 1 bag (4 oz) corn tortilla chips
- 1 cup cheddar or jack cheese, shredded
Preheat oven to 400 degrees.
Cook rice in a rice cooker or on the stove top according to package directions. Set aside.
To make pico de gallo, combine tomato, shallot, jalapeno and cilantro in a small bowl. Squeeze juice of half a lime over top.
Pour drained black beans into a small pot over medium heat on the stove top. Stir occasionally until completed heated.
Cut avocado in half. Remove pit and slice halves into 1/4-inch thick pieces. Set aside.
Place chips in a single layer on a baking sheet. Sprinkle shredded cheese on top of chips. Place baking sheet in the oven and bake for about 5 minutes until cheese is melted, but not overly browned. Remove baking sheet from the oven.
To assemble plates, divide nachos onto four plates. Top chips with lettuce. Then spoon one-fourth of rice and black beans onto the lettuce on each plate. Add pico de gallo and one-fourth of sliced avocado on top of each plate. Serve with lime wedges.
Make Ahead Tip
Rice (step two) can be done one to two days in advance.