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


  • 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)


  • 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.

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