Mexican Chopped Tostada Salad

For the tortillas:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
2. In an even layer spread tortillas on prepared baking sheet, and brush both sides light with olive oil.
3. Place in the oven to bake for 10 minutes. While they're baking, grate your cheese!
4. Remove pan from oven, and evenly distribute the shredded cheese over the tortillas. Return to the oven to bake for 3-4 minutes, or until the cheese is melted and bubbling.

For the salad:

1. In a large bowl toss the romain lettuce with 1 tablespoon of olive oil, lime juice, and chili powder. Add salt and pepper to taste.

For the black beans:

1. In a small saucepan heat 1 tablespoon of olive oil over medium flame. Add 1/2 of the diced onion and the jalapeño and sauté for 5 minutes. Add the garlic and cook for another minute, or until fragrant. Add beans with their liquid and 3 sprigs of cilantro. Cook on low for another 5 minutes. Season with salt and pepper.

Assembly:

1. Place tortillas on a large serving platter, or individual plates. Top each tortilla with a little lettuce, tomato, red onion, pepper, avocado, cilantro, and corn. Top the salad with warm black beans and scallions. Serve at once!