For a slightly heartier meal, add a bit of cooked rice to the bottom of the tortilla shell or top finished salad with pieces of leftover grilled or roasted chicken.
1 burrito-sized flour tortilla
Juice from 1/2 lime
1/4 teaspoon honey
1 teaspoon finely minced fresh cilantro
Salt, to taste
Freshly ground black pepper
1/4 cup vegetable oil
1/4 15-ounce can black beans, drained and rinsed
1/4 head iceberg lettuce, shredded
1 tomato, diced
1 scallion, white and light green parts, thinly sliced
1 tablespoon roughly chopped fresh cilantro
1. Preheat oven to 375°F. Place tortilla in center of a 16-ounce ramekin and place ramekin on a baking sheet. Add a handful of dried beans to center of tortilla to hold it down, so tortilla forms a shell (leave it as open as you can though while still weighing it down because you’ll need to fill tortilla with salad ingredients when its done). Bake tortilla for about 5 minutes, remove beans, and continue to bake for another 2 minutes, until tortilla is just slightly browned. Remove and allow to cool in ramekin.
2. Meanwhile, in a small bowl, combine ingredients for dressing until well incorporated. Set aside.
3. Place tortilla shell in center of a plate. Fill with black beans, lettuce, tomato, scallion and cilantro. Pour dressing over salad and finish with desired toppings.