Taco Style Salad in a Tortilla Bowl
Ingredients
The Tortilla Bowls
-
4
large
multi grain tortillas
The Filling
-
1
small
onion, finely chopped
-
1½
cup
cooked kidney beans
-
2
tsp
ground cumin
-
1
tsp
chilli powder
-
¼
cup
water
-
1
cup
frozen corn, cooked
-
175
g
Monterey Jack cheese, shredded
-
2
cups
chunky salsa
-
1
whole
jalapeno pepper, finely chopped
-
1
whole
avocado, diced
-
1
whole
tomato, diced
-
2
cups
iceberg lettuce, finely shredded
-
½
cup
sliced black olives
-
½
cup
pickled cactus slices
For Serving
-
to taste
low fat sour cream
-
to taste
chunky salsa
Instructions
- Preheat the oven to 400°F.
- Press tortillas into small oven-safe bowls and bake until starting to brown, then let cool.
- Heat olive oil in a skillet over medium heat, add onion and cook until tender.
- Add kidney beans, cumin, and chili powder, cooking until fragrant, then add water and cook until evaporated.
- Divide the bean mixture between the tortilla bowls.
- Top with salsa, corn, and cheese, reserving some cheese for garnish.
- Return bowls to the oven for about 5 minutes until cheese is melted.
- Add lettuce, tomatoes, avocado, jalapeno, black olives, pickled cactus, and reserved cheese to the bowls.
- Serve with sour cream and additional salsa.
Nutrition Facts (estimated)
Servings
4
Calories
700
Total fat
30g
Total carbohydrates
80g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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