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1
Drain and rinse the black beans and put them in a large skillet. Mash them slightly with a spoon.
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2
Add the diced tomatoes with green chilies. For spicier salad use the liquid from the can, for milder drain the can and use 1/3 of the can of water.
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3
Add the taco seasoning. Mix well.
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4
Simmer until it reaches the thickness you'd like, I like it about chili consistency. Don't turn the heat too high or it'll burn.
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5
Cover a plate with tortilla chips, I like to crunch them slightly so that they are bite size.
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6
Top with lettuce, and bean mixture.
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7
Add toppings as you like them: cheese, salsa, sour cream, avocado, tomato, onion, jalapeno, peppers, ect.
