Vegan Main Dishes/ Vegan Recipes/ Vegan Salads

Southwestern-Style Salad in Tortilla Bowls

Southwestern salad in tortilla bowl

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.

Stacked bowls

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.

Southwestern salad in tortilla bowl

Southwestern salad in tortilla bowl

Stacked bowls

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

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