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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the corn tortillas into thin strips, about 1/2-inch wide.

Step 3

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.

Step 4

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.

Step 5

While the tortilla strips bake, slice the red, yellow, and green bell peppers into thin strips. Mince the garlic cloves.

Step 6

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Step 7

Add the bell peppers to the skillet and sauté for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 8

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.

Step 9

Add the drained and rinsed black beans to the skillet. Stir well and cook for 3-5 minutes, until the beans are heated through.

Step 10

Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.

Step 11

To assemble, divide the crispy tortilla strips evenly among plates or bowls to form the base.

Step 12

Spoon the sautéed peppers and black bean mixture over the tortilla strips.

Step 13

Top with sliced avocado. If desired, garnish with a dollop of sour cream or a dairy-free alternative.

Step 14

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1654.7g)

Amount per serving	% Daily Value*
Calories	2160.1

Total Fat 107.2g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 30mg	0%
Sodium 3304.1mg	0%
Total Carbohydrate 257.0g	0%
Dietary Fiber 67.3g	0%
Total Sugars 16.2g
Protein 55.0g	0%

Vitamin D 0IU	0%
Calcium 456.1mg	0%
Iron 15.0mg	0%
Potassium 3712.4mg	0%

*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.

Source of Calories

Fat: 43.6%

Protein: 9.9%

Carbs: 46.5%