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5.0 from 21 votes

Mexican Chipotle Tortilla Bowl Salad

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 436 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the tortilla bowls
  • 1 muffin tray
  • 2 teaspoon vegetable oil or cooking oil spray
  • 6 small soft tortilla wraps
For the salad
  • 2 cobs of corn I used frozen
  • 10 new potatoes
  • 1 red pepper cut into thick chunks
  • Large handful of mango chunks I used frozen and defrosted
  • 12 cherry tomatoes
  • 4 tablespoon vegetable oil divided
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground cumin
  • 1 can black beans (400g/15oz can), drained and rinsed
  • 1 teaspoon chipotle paste
  • 1 ripe avocado
  • Juice of ½ a lime
For the dressing
  • ½ cup (140g) plain yogurt (or vegan yogurt)
  • ½ teaspoon chipotle paste
  • 2 tablespoon Coriander (cilantro) finely chopped
  • 1 teaspoon fresh lime juice
  • Pinch of sea salt
To serve
  • Handful coriander/cilantro

Instructions

For the tortilla bowls
    Cup of Yum
  1. 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).
  2. Place the flat tortillas into the oven for a few seconds to warm enough to be flexible. Don’t let them get crispy.
  3. 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.
  4. Place in the oven and cook for 5-10 minutes until it begins to crisp up and turn slightly golden.
  5. Carefully remove from the oven and place on a wire rack to cool.
For the salad
  1. Boil the potatoes for and corn a few minutes until just cooked through. Drain and rinse under cold water.
  2. Thread the red pepper, mango and cherry tomatoes onto skewers. Thread the cooled potatoes onto skewers.
  3. Mix 3 tablespoons of the oil with oregano and cumin and brush over the corn, potatoes and skewers.
  4. Place onto a hot griddle pan or barbecue and cook for 10-15 minutes until seared, turning occasionally.
  5. 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.
  6. 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
  1. Mix all ingredients well in a bowl. Taste and add more chipotle paste if you like it hot.
To serve
  1. 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

Calories 436kcal (22%) Carbohydrates 59g (20%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 2mg (1%) Sodium 236mg (10%) Potassium 1138mg (33%) 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

% 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.