Mexican salad in a bowl
Prep Time
Cooking Mode
4 15 cm (8-inch) tortillas
To taste olive oil
To taste salt and freshly ground pepper
15 mL (1 tbsp.) tbsp. olive oil
80 mL (⅓ cup) cup finely chopped onion
1 clove garlic, finely chopped
1 package (400 g) oz plant based ground
5 mL (1 tsp.) tsp chili seasoning
2 mL (½ tsp.) tsp ground cumin
To taste ground cayenne pepper
15 mL (1 tbsp.) tbsp. tomato paste
175 mL (¾ cup) cup vegetable broth
1.5 L (6 cups) cup chopped romaine lettuce
1 fully ripe avocado, pitted, peeled, and diced
125 mL (½ cup) cup frozen corn kernels, thawed, or tinned kernels, drained
175 mL (¾ cup) cup tinned black beans, drained and rinsed
16 cherry tomatoes, halved
175 mL (¾ cup) cup grated cheddar or Monterey Jack cheese
To taste lime wedges
To taste fresh coriander leaves
To taste salsa
To taste sour cream
4 15 cm (8-inch) tortillas
To taste olive oil
To taste salt and freshly ground pepper
15 mL (1 tbsp.) tbsp. olive oil
80 mL (⅓ cup) cup finely chopped onion
1 clove garlic, finely chopped
1 package (400 g) oz plant based ground
5 mL (1 tsp.) tsp chili seasoning
2 mL (½ tsp.) tsp ground cumin
To taste ground cayenne pepper
15 mL (1 tbsp.) tbsp. tomato paste
175 mL (¾ cup) cup vegetable broth
1.5 L (6 cups) cup chopped romaine lettuce
1 fully ripe avocado, pitted, peeled, and diced
125 mL (½ cup) cup frozen corn kernels, thawed, or tinned kernels, drained
175 mL (¾ cup) cup tinned black beans, drained and rinsed
16 cherry tomatoes, halved
175 mL (¾ cup) cup grated cheddar or Monterey Jack cheese
To taste lime wedges
To taste fresh coriander leaves
To taste salsa
To taste sour cream
Directions
1Preheat oven to 180°C (350°F).
2Brush tortillas with a little olive oil.
3Sprinkle with salt and pepper.
4Press each tortilla into an ovenproof bowl so that it takes the round shape.
5Bake tortillas for 10 to 15 minutes, or until tortillas are crisp.
6Transfer tortilla bowls to a rack to cool.
7Heat oil in a large skillet and fry onion and garlic for 2 to 3 minutes.
8Add plant based ground and cook over medium-high heat, breaking up chunks.
9Drain up the meat and put it back in the skillet.
10Add spices, tomato paste, and broth. Stir well.
11Bring to a boil and simmer over low heat for about 8 minutes, or until broth is reduced and mixture has thickened. Reserve.
12Place tortilla bowls on plates.
13Divide lettuce among bowls, stacking it visibly in a corner of each bowl.
14Do the same for the avocado cubes, corn, beans, tomatoes, and plant based ground mixture.
15Garnish each bowl with cheese, lime wedges, and coriander leaves, if desired.
16Serve with salsa and sour cream.
Disclaimer
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Personal Note
Personal Note