Crunchy Taco Kale Salad

Prepare Your Ingredients
Preheat oven to 400 F.
Foil-line a baking sheet.
Wash and dry your fresh produce.
Small dice the tomato.
Roughly chop the cilantro (remove thick stems) to make about 2 Tbsp.
Remove the thick stems from the kale, roughly chop and place in a large bowl.
Rinse and drain the black beans.
Add a few ice cubes and water to the cup of sliced red onion.

Make the Tortilla Crisps
Slice the tortillas in half, then into ¼" wide strips.
Place them on the baking sheet and toss with 1 Tbsp. olive oil.
Season with the spice mix and salt to taste, toss again.
Bake for 7-8 minutes, or until crispy and starting to brown.

Make the Dressing
Cut the avocado in half, remove seed and use a spoon to scoop out each half.
In a medium bowl, use a fork to mash ½ of the avocado until smooth.
Mix in the dressing, ½ the chipotle salsa (more for spicier), and the juice of ½ lime.
Taste and season to your liking with salt and more lime juice if desired.

Tenderize the Kale
Drizzle the kale with a little lime juice and 1 Tbsp. olive oil.
Use your hands to massage the oil into the kale until tender; 1-2 minutes.
Add ¼ cup of the dressing to the kale and toss to coat evenly.

Plating
Dice the remaining avocado and season with salt and pepper.
Add black beans, tomatoes, diced avocado, cheese, drained onions, and cilantro to the kale, and toss together.
Divide salad evenly between your bowls, and top with tortilla crisps.
Add additional dressing at the table if desired. Enjoy!