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Make these Mexican salad tortilla bowls, then check out our Mexican tortillas, Mexican spicy rice, classic nachos, refried beans and more Mexican-style recipes.

  • 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

Nutrition: per serving

  • kcal312
    low
  • fat11.9g
  • saturates2.9g
  • carbs35.9g
  • sugars5.4g
  • fibre9.3g
  • protein10.9g
  • salt0.9g

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.

Watch our 20-second video for the easiest way to stone an avocado...

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