Mexican Chipotle Tortilla Bowl Salad
User Reviews
5
14 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
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Servings
6
-
Calories
436 kcal
-
Course
Main Course
-
Cuisine
Mexican
Mexican Chipotle Tortilla Bowl Salad
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Take your barbecue up a level with this easy and tasty Mexican tortilla bowl salad. Grill the veggies then make the simple tortilla bowl to fill.
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Ingredients
For the tortilla bowls
- 1 muffin tray
- 2 teaspoon vegetable oil or cooking oil spray
- 6 tortilla wraps small, soft
For the salad
- 2 corn I used frozen, cobs of
- 10 potato new
- 1 red pepper cut into thick chunks
- Mango I used frozen and defrosted, large handful, chunks
- 12 cherry tomato
- 4 tablespoon vegetable oil divided
- ¼ teaspoon oregano dried
- ⅛ teaspoon cumin ground
- 1 can black beans (400g/15oz can), drained and rinsed
- 1 teaspoon chipotle paste
- 1 avocado ripe
- lime juice of ½ lime
For the dressing
- ½ cup PLAIN yogurt 140g; or vegan yogurt
- ½ teaspoon chipotle paste
- 2 tablespoon Coriander (cilantro) finely chopped
- 1 teaspoon lime juice fresh
- Pinch of sea salt
To serve
- Coriander handful; or cilantro
Instructions
For the tortilla bowls
- Preheat the oven to 425F/220C, remove one of the oven racks, and position the one at lower-middle (this is to ensure there’s room for the tortillas without touching a rack above them).
- Place the flat tortillas into the oven for a few seconds to warm enough to be flexible. Don’t let them get crispy.
- Brush both sides of each tortilla lightly with oil (or use oil spray), then drape between the upturned muffin cups and lightly press the edges down to form them into a bowl shape. You may need to do this in two batches.
- Place in the oven and cook for 5-10 minutes until it begins to crisp up and turn slightly golden.
- Carefully remove from the oven and place on a wire rack to cool.
For the salad
- Boil the potatoes for and corn a few minutes until just cooked through. Drain and rinse under cold water.
- Thread the red pepper, mango and cherry tomatoes onto skewers. Thread the cooled potatoes onto skewers.
- Mix 3 tablespoons of the oil with oregano and cumin and brush over the corn, potatoes and skewers.
- Place onto a hot griddle pan or barbecue and cook for 10-15 minutes until seared, turning occasionally.
- While the vegetables are cooking, heat a frying pan on medium. Add the black beans, chipotle paste and 2 tablespoon of water. Stir gently, so the beans don’t break up, and heat gently.
- Cut the avocado into thick slices and sprinkle it with the lime juice. Add to the griddle pan and sear for a few minutes on each side.
For the dressing
- Mix all ingredients well in a bowl. Taste and add more chipotle paste if you like it hot.
To serve
- Pile the tortilla bowls with the grilled vegetables, chipotle beans and salad leaves. Drizzle with the chipotle sauce and coriander (cilantro) and serve immediately.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
59g
(20%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
2mg
(1%)
Sodium
236mg
(10%)
Potassium
1138mg
(24%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
950IU
(19%)
Vitamin C
66.5mg
(74%)
Calcium
99mg
(10%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 236mg | 10% |
| Potassium | 1138mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 66.5mg | 74% |
| Calcium | 99mg | 10% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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