Mexican salad with tortilla croutons

• flour tortillas↗3

  cut into crouton-sized pieces

• olive oil↗1 tbsp tbsp
• Cajun or Mexican seasoning1 tsp tsp

  mix

• iceberg lettuce↗1

  shredded

• can black bean↗400g g

  rinsed and drained

• pack cherry tomato↗200g g

  halved

• avocados↗2

  stoned, peeled and sliced

• juice 1 lime
• ½ bunch coriander

  leaves only

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.

2. 2

   Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.