Mexican salad tortilla bowls
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- spray oil
- 4 medium flour tortillas
- 400g tin black beans, rinsed and drained
- ½ red onion, finely diced
- 2 plum tomatoes, ripe
- 1 avocado, diced
- ½ red pepper, diced
- 1 Little Gem, cut into chunky pieces
- ½ red chilli, finely chopped
- 2 limes, 1 zested and 2 juiced
- 2 tsp extra-virgin olive oil
- sea salt flakes
- a bunch coriander, leaves torn
- 1 punnet cress, snipped
- a few dashes (optional) Tabasco
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Turn a large muffin tin upside down and spray lightly with oil. Push a tortilla into the gaps between the muffin holes, to make a bowl shape. Repeat with the remaining tortillas and bake for 8-10 minutes or until crisp and brown at the edges. Transfer to a wire rack to cool.
- STEP 2
Put the beans, red onion, tomatoes, avocado, red pepper, Little Gem and chilli in a large bowl and toss with the lime juice and zest, olive oil and some sea salt flakes. Tear in the coriander, add the cress and toss lightly again.
- STEP 3
Spoon between the tortilla bowls and serve with Tabasco, if you like.
