Spicy Taco Salad
Ingredients
- Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips
- 4 tablespoons vegetable oil
- 2 1/2 teaspoons taco seasoning
- Kosher salt
- 2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine
- Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained
- One 14-ounce bag coleslaw mix
- 2 cups loosely packed and roughly chopped fresh cilantro
- 1 cup shredded Cheddar
- 2 medium tomatoes, chopped
- 1/2 small red onion, finely chopped
- 1/3 cup sour cream (optional)
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