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Prep Time 25 minutes
Rest Time 2 hours
Category Dinner, Plant Based
Servings 8 Servings

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.