2 1/2 tablespoons olive oil
4 flour tortillas (8-inch), pricked all over with a fork
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
4 ears of corn, shucked and halved crosswise
2 to 3 romaine hearts, halved lengthwise, cored, and coarsely chopped (8 cups)
1 cup grape or cherry tomatoes, halved and lightly salted
1 yellow bell pepper, stemmed, cored, and cut into short, thin strips
4 scallions, thinly sliced (about % cup)
1 can (15.5 ounces) black beans, drained
1 cup grated pepper Jack cheese (about 4 ounces)
1/2 cup reduced-fat sour cream, plus extra for garnish
1/2 cup prepared salsa verde or tomato salsa, plus extra for serving
If you like, sprinkle the tossed salad with a little chopped fresh cilantro.
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