Check out these vibrant vegan Mexican salad bowls. This quick and easy recipe is super fresh and has just the right amount of spice and zing - ready in 20 minutes
flour tortillas 4 medium
black beans 400g tin, rinsed and drained
red onion ½, finely diced
plum tomatoes 2, ripe
avocado 1, diced
red pepper ½, diced
Little Gem 1, cut into chunky pieces
red chilli ½, finely chopped
limes 2, 1 zested and 2 juiced
extra-virgin olive oil 2 tsp
sea salt flakes
coriander a bunch, leaves torn
cress 1 punnet, snipped
Tabasco a few dashes (optional)
Heat the oven to 200C/fan 180C/gas 6. Turn a large muffin tin upside down and spray lightly with oil. Push a tortilla into the gaps between the muffin holes, to make a bowl shape. Repeat with the remaining tortillas and bake for 8-10 minutes or until crisp and brown at the edges. Transfer to a wire rack to cool.
Put the beans, red onion, tomatoes, avocado, red pepper, Little Gem and chilli in a large bowl and toss with the lime juice and zest, olive oil and some sea salt flakes. Tear in the coriander, add the cress and toss lightly again.
Spoon between the tortilla bowls and serve with Tabasco, if you like.