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


  • 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...

Try more of our vegan recipes here...

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