Step 1

Pour canola oil into a frying pan or skillet and turn heat to medium. Test the oil by flicking water on it. If it sizzles, add about half of the tortilla strips (If it splatters, turn heat down a little bit).

Step 2

Stirring frequently to avoid burning, cook strips until golden brown, about 2 minutes. Remove to a paper towel and sprinkle with coarse salt. Repeat with the second half of your tortilla strips. Set aside to cool.

Step 3

Toss romaine and spring mix together in a large mixing bowl.

Step 4

Add black beans, tomatoes, corn, bell pepper, and avocado. Toss to combine.

Step 5

Top with tortilla strips, cilantro, queso fresco, and drizzle with chipotle dressing.