Here’s a colorful Southwestern-style salad that’s made even more enticing by serving in its own tortilla bowl. It’s a bit awkward to pick the whole thing up, so it’s best to cut or tear pieces off as you eat it. Double the recipe for more servings; these are substantial main dish-sized portions. Photos by Evan Atlas.
Southwestern-Style Salad in Tortilla Bowls
Here’s a colorful Southwestern-style salad that’s made even more enticing by serving in its own tortilla bowl.
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Servings: 2
Calories: 530kcal
Ingredients
- 2 burrito-size 8 to 10 inch flour wraps
- 1 medium tomato diced
- ½ medium avocado pitted, peeled and diced
- 1 cup cooked or canned drained and rinsed black beans
- 1 cup fresh corn kernels use raw, or cook lightly, or frozen kernels, lightly cooked
- 1 medium bell pepper any color, diced
- ¼ cup thinly sliced red onion or 2 to 3 thinly sliced scallions
- ¼ cup sliced black olives
- 2 tablespoons lime juice more or less to taste
- 1 tablespoon extra-virgin olive oil or omit for an oil-free salad
- ¼ cup minced fresh cilantro optional
- 2 big handfuls of torn romaine lettuce or mixed baby greens or as needed
- Salt and freshly ground pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Tuck the tortillas into two large heatproof salad bowls, wide rather than deep. Stack one bowl into the other, then nestle another bowl over the top one. In other words — three bowls with two tortillas in between — this will keep them from billowing out as they bake (see last photo below post).
- Bake the tortillas in the stacked bowls for 10 minutes. Then, with oven mitts, unstack them and uncover the top tortilla. Bake uncovered for 5 minutes or so longer, or until the edges turn golden brown. Watch carefully — they can go from golden to overdone very quickly! Once they’re out of the oven, let cool for 5 to 10 minutes. Keep them in the salad bowls for serving.
- Meanwhile, combine the remaining ingredients for the salad in a mixing bowl.
- Divide the salad between the two tortilla bowls. If you need a bit more to fill the bowls up fully, use a little extra lettuce. Serve at once.
Nutrition
Calories: 530kcal | Carbohydrates: 73g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 928mg | Potassium: 1184mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5241IU | Vitamin C: 103mg | Calcium: 148mg | Iron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Variation: In place of the lime juice and oil, use your favorite salad dressing.
- Here are more Main-Dish Salads.
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