Cheesy baked tortillas bring the crunch in this simple, hearty vegetarian salad. We love the bright, herby flavor that ready-made pesto adds to the black beans.
4 white corn tortillas
4 tsp olive oil, divided
1/2 cup grated cotija or crumbled queso fresco cheese, divided
1/4 cup jarred pesto
2 (15.5 oz) cans Nature's Promise Organic Low Sodium Black Beans, drained and rinsed
1/2 (5 oz) bag spring mix
Preheat oven to 375°F. Arrange the tortillas on a parchment-lined baking sheet and brush with 2 tsp oil. Season with salt and pepper. Bake 10 min., until slightly golden. Flip tortillas, brush tops with remaining 2 tsp oil, and sprinkle evenly with ¼ cup cotija cheese. Bake 10 min., until golden brown and crisp. Let cool slightly.
Meanwhile, in a large bowl, combine the pesto and 2 tbsp water. Add the black beans and toss to coat. Season with salt and pepper to taste.
Using a knife or kitchen shears, cut baked tortillas into thin wedges. Divide the mixed greens among 4 plates and top with bean mixture. Garnish with tortillas and remaining ¼ cup cotija cheese.