Recipes ofSarah Bibeau


Core Fitness and Nutrition - Bringing health and wellness through nutrition and movement!


Vegan Taco Lettuce Bowls

Monday, December 09, 2019
Preparation time
20 minutes

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.

or1.5 cups of beans, black, mature seeds, raw (291 g)
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)
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
Nutritional information
Per 100 gPer portion (169 g)% DRI
Energy175 kcal296 kcal15 %
Fat2 g4 g6 %
Fatty acids, total saturated0 g1 g3 %
Cholesterol0 mg0 mg0 %
Sodium5 mg9 mg0 %
Carbohydrate30 g51 g17 %
Sugars2 g4 gremove
Fiber8 g14 g55 %
Protein10 g17 gremove