Black bean mixture: in a food processor, add all of the ingredients listed above for the black bean mixture and pulse. Mixture should come together with some texture remaining. Remove all of the bean mixture into a bowl.
Guacamole: in the food processor, add all of the ingredients listed for the guacamole and pulse until desired consistency. Taste for spice and adjust if needed.
Crispy Tortilla strips: Heat a pan on medium-high heat with olive oil. Using scissors. cut tortilla into thin strips and then place into pan with oil. Fry for a few minutes until the strips are brown and crispy. Remove onto paper towel to absorb excess oil.
Assemble: In a bowl, place salad greens and top with 1 scoop of black bean mixture, 1 scoop of guacamole, a handful of crispy tortilla strips, cherry tomatoes, and sliced cucumbers. Optional: drizzle black bean mixture with hot sauce (I went for Sriracha sauce!).
If you make this recipe, be sure to share a picture with me on Instagram by tagging me @NutritionbyNaz.