Ingredients
- 6 cups romaine lettuce, packed and torn
- 1 cup Organic Valley shredded Mexican blend cheese
- 3 cups tomatoes, diced
- 1/2 ripe avocado
- 1 tbsp fresh lime juice
- 1/3 cup medium salsa
- 1/3 cup Organic Valley sour cream
- 1/4 tsp salt, or more to taste
- 1 cup tortilla chips, coarsely crushed
- 1/2 cup cilantro, coarsely chopped
Instructions
- Layer lettuce, black beans, cheese, and tomatoes in a glass serving bowl.
- Place avocado in a medium bowl; mash well with a fork. Mash in lime juice.
- Stir in salsa, sour cream, and salt. Mix well. Spread mixture evenly over tomatoes and spread to edges of bowl to seal. Cover; refrigerate 1 to 2 hours
- Just before serving, sprinkle chips and cilantro over salad. Serve immediately.