Ingredients
- 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)
Method
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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.
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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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STEP 3
Spoon between the tortilla bowls and serve with Tabasco, if you like.
See more –https://www.olivemagazine.com/recipes/vegan/mexican-salad-tortilla-bowls/