Mexican Salad In A Tortilla Ww 6 Pts Recipes

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MEXICAN-STYLE TORTILLA SALAD



Mexican-Style Tortilla Salad image

Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see recipe #241296 if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-)

Provided by Kittencalrecipezazz

Categories     Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup ranch dressing (use bottled or homemade, I use Kittencal's Creamy Ranch Dressing/Dip)
1 cup salsa (use mild or medium)
1 romaine lettuce, chopped (can use head lettuce)
2 cups cheddar cheese (cubed finely or coarsely shredded)
1 (15 ounce) can black beans, drained (or use half a can each black beans and pinto beans, drained)
2 firm ripe plum tomatoes, chopped
1 large avocado (peeled and chopped)
salt and black pepper (to taste)
1 (16 ounce) package corn chips, broken into pieces

Steps:

  • In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
  • In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
  • Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
  • Season with salt and pepper.
  • Mix in the chopped corn chips (or just sprinkle on top of salad).
  • Serve immediately.

Nutrition Facts : Calories 921.2, Fat 61.6, SaturatedFat 14.9, Cholesterol 50.4, Sodium 1361.4, Carbohydrate 75.4, Fiber 16.3, Sugar 7.1, Protein 23.1

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY



Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  • Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  • Dice the tomatoes and add them to the bowl with the romaine.
  • Dice the onion and add it to the salad.
  • Cut the avocados in half, remove the pits, and dice. Add to the salad.
  • Add the corn and black beans.
  • In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  • Pour the dressing over the salad and toss well.
  • Fill each tortilla bowl with the salad.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

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