Mexican salad in a bowl

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Mexican salad in a bowl

Vegetables and salads | Easy | 50 minutes

Preparation time

30 minutes

Cooking Time

20 minutes

Vegetables and salads

Easy

Total time: 50 minutes

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Directions

Tortilla bowls

Preheat oven to 180°C (350°F).
Brush tortillas with a little olive oil.
Sprinkle with salt and pepper.
Press each tortilla into an ovenproof bowl so that it takes the round shape.
Bake tortillas for 10 to 15 minutes, or until tortillas are crisp.
Transfer tortilla bowls to a rack to cool.

Ground plant based beef mixture

Heat oil in a large skillet and fry onion and garlic for 2 to 3 minutes.
Add plant based ground and cook over medium-high heat, breaking up chunks.
Drain up the meat and put it back in the skillet.
Add spices, tomato paste, and broth. Stir well.
Bring to a boil and simmer over low heat for about 8 minutes, or until broth is reduced and mixture has thickened. Reserve.

Assembly

Place tortilla bowls on plates.
Divide lettuce among bowls, stacking it visibly in a corner of each bowl.
Do the same for the avocado cubes, corn, beans, tomatoes, and plant based ground mixture.

Garnishes

Garnish each bowl with cheese, lime wedges, and coriander leaves, if desired.
Serve with salsa and sour cream.

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