Check out these vibrant vegan Mexican salad bowls. This quick and easy recipe is super fresh and has just the right amount of spice and zing - ready in 20 minutes.
Ingredients
or1.5 cups of beans, black, mature seeds, raw (291 g)
or1/2 cup, chopped of onions, raw (80 g)
or1 cup, chopped or sliced of tomatoes, red, ripe, raw, year round average (180 g)
or1 fruit, without skin and seed of avocados, raw, California (136 g)
or1 cup, chopped of peppers, sweet, red, raw (149 g)
or1/4 cup, chopped or diced of peppers, hot chili, red, raw (38 g)
or1 unit (2" dia) of limes, raw (67 g)
or1/4 cup of coriander (cilantro) leaves, raw (4 g)
or8 large leaves of lettuce, butterhead (includes boston and bibb types), raw (120 g)
Preparation
1.
STEP 1
Heat the oven to 400F. 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, 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, and toss lightly again.
STEP 3
Spoon between the tortilla bowls and serve
