How To Make Tortilla Bowl Southwestern Salad
Amp up your classic salads with this tortilla bowl recipe! Tender beans, corn, and crunchy veggies are served in a crispy tortilla for a healthy meal.
Serves:
Ingredients
- 4tspvegetable oil
- 4large flour tortillas
- 2romaine lettuce hearts
- 2tomatoes
- ½red onion
- 2avocados
- 1cupcorn,canned, rinsed and drained
- 1cupblack beans,canned, rinsed and drained
- ¼cupolive oil
- ¼cuplime juice
- 1garlic clove,minced
- ⅛tspcumin
- ½tspred pepper flakes
- 3tbspfresh cilantro,chopped
- ½tspsalt
- ½tsppepper
Instructions
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Preheat the oven to 350 degrees F.
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Pour the vegetable oil, 1 teaspoon per bowl, into a medium 1.2-quart oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
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Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
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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.
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Dice the tomatoes and add them to the bowl with the romaine. Dice the onion and add it to the salad.
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Cut the avocados in half, remove the pits, and dice. Add to the salad.
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Add the corn and black beans.
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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.
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Pour the dressing over the salad and toss well. Fill each tortilla bowl with the salad.
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Serve and enjoy!
Nutrition
- Calories: 744.98kcal
- Fat: 39.28g
- Saturated Fat: 5.43g
- Trans Fat: 0.05g
- Monounsaturated Fat: 25.65g
- Polyunsaturated Fat: 6.10g
- Carbohydrates: 85.62g
- Fiber: 20.30g
- Sugar: 9.67g
- Protein: 21.01g
- Sodium: 775.07mg
- Calcium: 229.82mg
- Potassium: 1895.93mg
- Iron: 6.82mg
- Vitamin A: 585.37µg
- Vitamin C: 32.11mg
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