Quick and Easy Mexican salad tortilla bowls

• 20 Minutes Serves 4

This quick and easy recipe is super fresh and has just the right amount of spice and zing - ready in 20 minutes

Ingredients

• spray oil

• flour tortillas 4 medium

• black beans 400g tin, rinsed and drained

• red onion ½, finely diced

• plum tomatoes 2, ripe

• avocado 1, diced

• red pepper ½, diced

• Little Gem 1, cut into chunky pieces

• red chilli ½, finely chopped

• limes 2, 1 zested and 2 juiced

• extra-virgin olive oil 2 tsp

• sea salt flakes

• coriander a bunch, leaves torn

• cress 1 punnet, snipped

• Tabasco a few dashes (optional)

Method

• 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.