Don't refrigerate your crispy tortillas or they will go soggy.

Equipment Needed

Measuring cups and spoons, a knife, cutting board, a pot, can opener, blender, large bowl and a roasting pan.


For the crispy tortilla strips:
Preheat the oven to 400°. Place the sliced tortilla and avocado oil in a roasting pan and combine thoroughly.

Bake for 10 minutes stirring often.

For the salad:
Cook quinoa per package directions and thoroughly rinse the black beans.

Combine all the chopped vegetables (excluding the roughly chopped green onions, which are for the dressing), corn, black beans, cooked quinoa and cilantro in a large bowl and mix thoroughly.

For the dressing:
Place the olive oil, apple cider vinegar, juiced limes, garlic, chipotle peppers, honey, roughly chopped green onions, cumin, and sea salt in a blender and puree for 30 seconds.

Set aside or store in a mason jar for up to one week.

When ready to eat combine all ingredients except for the tortilla strips into a bowl. Place in the fridge for 30 minutes to marry the flavours. Top the salad with the crispy tortillas and mix before serving.