Taco Salad Bowls

A vibrant and hearty taco salad served in crispy tortilla bowls, loaded with fresh ingredients and flavorful toppings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mexican

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Tortilla Bowls

4 pieces Flour Tortillas Can use corn tortillas for a gluten-free option.
1 cup Shredded Cheese Cheddar or Mexican blend.

Salad Ingredients

1 can Black Beans Rinsed and drained.
1 cup Corn Fresh or frozen.
1 cup Cherry Tomatoes Halved.
1 cup Lettuce Chopped.
1 medium Avocado Diced.
1 cup Sour Cream For topping.
1 cup Salsa For topping.

Seasoning

1 tablespoon Taco Seasoning Store-bought or homemade.
1 tablespoon Olive Oil

Method

Prepare Tortilla Bowls

Preheat the oven to 375°F (190°C).
Lightly brush both sides of the tortillas with olive oil.
Press the tortillas into an oven-safe bowl to form a bowl shape.
Bake in the preheated oven for 10-12 minutes or until golden and crispy.

Cook the Filling

In a skillet over medium heat, add the black beans, corn, and taco seasoning.
Cook for about 5-7 minutes, stirring occasionally until heated through.

Assemble the Salad

Remove the tortilla bowls from the oven and let cool slightly.
Layer the bottom of each bowl with lettuce, followed by the bean and corn mixture.
Top with cherry tomatoes, avocado, shredded cheese, sour cream, and salsa.
Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Feel free to customize the toppings based on your preferences. You can add grilled chicken or ground beef for extra protein.

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