Ingredients

Ingredients

4 5-inch corn tortillas

3 tablespoons canola oil

1 teaspoon ground cumin

1/4 teaspoon salt

Nonstick cooking spray

1 cup chopped red onion

1 green bell pepper, chopped

1 red bell pepper, chopped

2 large mangoes, peeled and diced

2 15-ounce cans black beans, drained and rinsed

2 tablespoons lime juice

1/2 teaspoon Tabasco (or to taste)

1/4 cup cilantro, chopped

8 cups mixed baby greens

Preparation

Directions

  1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
  2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
  3. Divide the greens among four plates and top with the bean mixture and tortilla crisps. Nutrition facts per serving: 368 calories, 17g protein, 62g carbohydrate, 12g fat (0.9g saturated), 14g fiber Originally published in FITNESS magazine, May 2010.