Black bean and corn taco salad

Ingredients:

*Use what you have on hand. Add olives, bell peppers, whatever veggies you and your family like. I used:

1 head red lettuce
2 fresh corn on the cobb
1 can black beans rinsed
1/2 yellow onion diced
1 jalapeno diced
1/2 bunch scallions
1/2 bunch cilantro
1/2 basket cherry tomatoes
1/2 cup crushed Tostitos chips
Flour tortillas
1/2 cup jalapeno jack cheese
1/2 cup ranch dressing
1 tbsp chipotle in adobo sauce (key ingredient for making the dressing spicy and smokey)
*Freeze the rest of the chipotles for another time.

Directions:

1. Cook corn and cut off the cobb.

2. Preheat your oven to 400 degrees. Once oven is up to temp. place your tortillas on a cooking sheet lightly spraying them with olive oil or Pam. Sprinkle a little chili powder on the tortilla and bake until crispy. Once crispy add some cheese to each tortilla and melt.

3. While the tortillas are in the oven, dice your onion and jalapeno. Add a little oil to a saute pan over medium high heat and saute for a couple of minutes. Add the black beans and corn and season with salt. Cook until heated through and remove from heat.

4. Cut your lettuce, scallions and cilantro and any other veggie you would like and mix it into a large bowl.

5. Mix ranch dressing with the chipotle sauce.

6. Take the crispy tortilla with cheese and place on a plate. Mix salad together adding the black bean and corn mixture, tortilla chips and dressing.

7. Place salad on top of tortilla and top with more cilantro and crushed chips if you like.