Peppers and Black Beans on a Bed of Crunchy Tortilla Strips
Transform your weeknight dinner routine with this vibrant and satisfying recipe for Peppers and Black Beans on a Bed of Crunchy Tortilla Strips! This dish combines colorful sautéed bell peppers, hearty black beans, and a medley of spices like cumin and chili powder for a smoky, zesty flavor profile. It’s all served over a layer of golden, oven-baked tortilla strips that add the perfect crunch to every bite. A squeeze of fresh lime juice and a sprinkle of cilantro elevate the dish with bright, fresh notes, while creamy avocado slices and an optional dollop of sour cream (or a dairy-free alternative) make it utterly irresistible. Ready in just 35 minutes, this vegetarian recipe is quick, wholesome, and a crowd-pleaser for taco nights, family dinners, or anytime you’re craving a Tex-Mex-inspired meal.
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Recipe Information
Ingredients
- 6 pieces Corn tortillas
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 15 ounces Black beans, canned (drained and rinsed)
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Fresh lime juice
- 2 tablespoons Cilantro, chopped
- 1 large Avocado, sliced
- 0.25 cup Optional: Sour cream or dairy-free alternative
Instructions
Preheat your oven to 375°F (190°C).
Cut the corn tortillas into thin strips, about 1/2-inch wide.
Place the tortilla strips on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Sprinkle with 1/2 teaspoon of salt.
Spread the tortilla strips into a single layer on the sheet and bake for 10-12 minutes, flipping halfway through, until golden brown and crunchy. Remove from the oven and set aside.
While the tortilla strips bake, slice the red, yellow, and green bell peppers into thin strips. Mince the garlic cloves.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the bell peppers to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
Stir in the minced garlic, ground cumin, chili powder, and the remaining 1/2 teaspoon of salt. Cook for an additional 1-2 minutes until fragrant.
Add the drained and rinsed black beans to the skillet. Stir well and cook for 3-5 minutes, until the beans are heated through.
Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.
To assemble, divide the crispy tortilla strips evenly among plates or bowls to form the base.
Spoon the sautéed peppers and black bean mixture over the tortilla strips.
Top with sliced avocado. If desired, garnish with a dollop of sour cream or a dairy-free alternative.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 16.2 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3712 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
