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Tortilla Bowl Southwestern Salad

by Gwenaelle Le Cochennec

Inspired by pinchofyum.com

Ingredients

for 4 servings

  • 4 teaspoons
    vegetable oil
  • 4 large flour tortillas
  • 2 romaine lettuce hearts
  • 2 tomatoes
  • ½ red onion
  • 2 avocados
  • 1 cup
    corn, canned, rinsed and drained (175 g)
  • 1 cup
    black beans, canned, rinsed and drained (170 g)
  • ¼ cup
    olive oil (60 mL)
  • ¼ cup
    lime juice (60 mL)
  • 1 clove garlic, minced
  • ⅛ teaspoon
    cumin
  • ½ teaspoon
    red pepper flakes
  • 3 tablespoons
    fresh cilantro, chopped
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  3. Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  4. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  5. Dice the tomatoes and add them to the bowl with the romaine.
  6. Dice the onion and add it to the salad.
  7. Cut the avocados in half, remove the pits, and dice. Add to the salad.
  8. Add the corn and black beans.
  9. In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  10. Pour the dressing over the salad and toss well.
  11. Fill each tortilla bowl with the salad.
  12. Enjoy!
 

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