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. 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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Course: Salad

Cuisine: Southwestern/vegan

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 2

Author: Veg Kitchen

Ingredients

• 2 burrito-size 8 to 10 inch flour wraps
• 1 medium tomato diced
• 1/2 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
• 1/4 cup thinly sliced red onion or 2 to 3 thinly sliced scallions
• 1/4 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
• 1/4 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.

Variation: In place of the lime juice and oil, use your favorite salad dressing.

Sandwich the two tortillas between three similar-sized bowls as shown here, before baking.

• Here are more Main-Dish Salads.