Healthy Crunchy Taco Salad

Crunchy Tortilla Strips:

• 1 Tbsp olive oil
• ½ Tbsp Rumi Mexican Adobo Blend
• ½ tsp salt

• ⅓ cup plain greek yogurt
• 1 Tbsp Rumi Mexican Adobo Blend
• 2 limes, juiced
• ½ tsp Rumi Black Cumin
• Pinch salt & pepper

• 1 head romaine lettuce, chopped
• 1 Tbsp olive oil
• ½ cup grape tomatoes, halved
• ½ cup black beans
• ½ sm red onion, diced
• ½ cup white cheddar cheese, grated
• 1 avocado, sliced
• 1 Tbsp fresh cilantro, chopped

1. Preheat oven to 400 degrees F. Slice tortillas into ¼ inch thick strips. In a small bowl, mix together olive oil, adobo blend, and salt. Place tortilla strips on baking sheet and toss with olive oil blend. Bake for 15 to 20 minutes, or until crispy and golden brown.
   
   
2. Blend all dressing ingredients in a food processor or blender until smooth and creamy. Taste and adjust seasoning if needed.
3. Add chopped lettuce into a large bowl and drizzle it with olive oil. Lightly toss to distribute oil. Add dressing a little bit at a time and toss until your leaves are dressed to your desired amount.
4. Add the rest of your salad ingredients on top. Toss until ingredients are mixed well.