Mexican Salad Tortilla Bowl

This Mexican Salad Tortilla Bowl is a vibrant, colorful dish that combines the freshness of a veggie-packed salad with the crunch of a crispy tortilla bowl. The black beans provide a rich protein base, while the avocado adds creaminess, and the veggies offer a delightful variety of textures. The tangy lime dressing and flavorful spices bring everything together for a zesty and satisfying meal that’s perfect for lunch or dinner.

For a Serving Size of Two:

Ingredients:

• 120 grams cooked black beans
• 100 grams diced tomatoes
• 80 grams diced red bell pepper
• 80 grams diced avocado
• 60 grams shredded lettuce
• 50 grams diced red onion
• 40 grams corn kernels
• 2 small whole wheat tortillas
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Procedure:

• Preheat oven to 180°C (350°F). Brush each tortilla lightly with olive oil and carefully press them into oven-safe bowls to form a “bowl” shape. Bake for 10-12 minutes, until golden and crispy. Let them cool slightly before filling.
• In a large mixing bowl, combine black beans, diced tomatoes, red bell pepper, avocado, shredded lettuce, red onion, and corn. Toss gently to mix.
• In a small bowl, whisk together lime juice, cumin, paprika, chili powder, garlic powder, salt, and black pepper.
• Pour the dressing over the salad mixture and toss until evenly coated.
• Divide the salad between the two tortilla bowls. Serve immediately.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g