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.