Prep & Cooking time: 45minutes
We have to say that this recipe was a bit of a novelty! We love vegetables (but you probably already know this about us by now!) and enjoy spicy Mexican flavours. We thought that eating a ‘tortilla, salad bowl’ would be quite quirky and fun; we’re not a fan of tacos and thought this might be the best next thing! Unfortunately after about four mouthfuls we gave up and turned it into a wrap (which still worked quite well at this point)! We think that this bowl might work better with your favourite chilli or if your entertaining children. It was a delicious and nutritious meal none the less and we will always recommend meals that are packed full of vegetables!
The salsa was delicious; the last time we made it was during the World Cup last June! The tortilla bowls can be formed using about five different methods (depending on your skills and resources), but this one was the most convenient for us.
Prepare the salsa. Wash and remove the stem from the chilli (de-seed if you prefer your meals less spicy!). Peel and chop the onion into half. Peel the garlic. Wash, remove the stem and chop the tomatoes into quarters. Wash, dry and then gently rip the coriander into half. Wash the lime; finely grate some zest and then juice it.
Place the chilli, onion and garlic into a food processor. Pulse until finely minced.
Use a spatula and push the mixture down into the bottom of the container.
Add the tomatoes, coriander, lime zest and juice, cumin and the ground coriander. Season it with some salt and black pepper to taste.
Blend until combined and the mixture is still ‘chunky’.
Transfer into a resealable container. Cover with a lid. Place into a refrigerator until needed.
Prepare the salad veggies and coriander for the tortilla bowl! Open, drain and wash the beans.
Place a small or medium-sized, non-stick saucepan or frying pan over a medium-low heat. Pour in one quarter of the quantity of the oil. Spray the sides of the pan with some low-fat cooking oil.
Once hot, gently press the tortilla down into the pan, forming a bowl shape. Allow it to gently fry for 1-2 minutes, or until the centre has bubbled and the base is lightly browned.
Remove and transfer it into a bowl (that was a similar size to your pan). Allow it to set for approximately 5 minutes. NB: As it cools, it will take shape of the bowl.
Repeat these steps until all of the tortilla’s have been gently fried and shaped into bowls.
Once cooled, place the tortilla onto a serving plate or just leave it in the same bowl. Add the salsa, veggies and top with the yoghurt and coriander!
This is how we assembled ours. Firstly we added some salsa…
followed by a piece of spring green (collard greens)…
some iceberg lettuce…
sweet corn and black beans …
…and finally some: jalapeños, green bell pepper, avocado, red onion, more salsa!, yoghurt, some fresh coriander and a dash of fake cheese (not recommended).
NB: Refrigerate any leftover salsa in a resealable container; best consumed within 2-3 days.