Mexican Black Bean Tortilla Bowl

Prepare and cook the black beans according to on-pack instructions. Drain and set aside.

Spray the corn with oil and char grill over a medium heat for 10-12 minutes. remove from the heat , slice the kernels form the cob.

Assemble the lettuce, spinach, onion, cucumber, tomatoes, avocado, cooked beans, corn and jalapenos in serving bowls.

Spray the tortillas with oil and quickly brown each in a frypan over high heat, cut each into 4 and arrange them around the edges of the bowls. Whisk together the mayonnaise, lime rind and juice and drizzle over the top of the salad. Sprinkle over the cheese and serve immediately.