Mexican salad tortilla bowls

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  • 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)


  • 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.

  • 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.

  • STEP 3

    Spoon between the tortilla bowls and serve with Tabasco, if you like.

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