Mexican Black Bean and Corn Salad with Crispy Tortilla Strips

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 4 6" Flour Tortillas, quartered and sliced into thin strips
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 Medium Head Iceberg Lettuce, Lettuce, thinly sliced
• 14 oz 1 can Black beans, rinsed and drained
• 14 oz 1 can Corn, rinsed and drained
• 1 Red bell pepper, thinly sliced
• 1 Red onion, thinly sliced
• 1 Avocado, peeled and pitted
• 1/4 cup Sour Cream
• 2 Medium Limes, juiced
• 1/2 cup Cilantro, roughly chopped
• 1/4 cup Cotija cheese, crumbled
• Sea salt
• black pepper