Tortilla Bowl Southwestern Salad
A crispy tortilla bowl is filled with a colorful blend of greens, beans, corn, and avocado, then topped with a zesty lime dressing and a sprinkle of cheese for a filling and flavorful salad.
Instructions
- 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!
Recipe from tasty.co
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Ingredients (16)
- •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
- •1 cup black beans, canned, rinsed and drained
- •¼ cup olive oil
- •¼ cup lime juice
- •1 clove garlic, minced
- •⅛ teaspoon cumin
- •½ teaspoon red pepper flakes
- •3 tablespoons fresh cilantro, chopped
- •½ teaspoon salt
- •½ teaspoon pepper