September 09, 2014

taco salad in tortilla bowls with avocado dressing

Yum
These are great for a busy night!  I made them on a night when we had football practice, so prep was extra important.  I made the shells, dressing, and cut up the veggies earlier in the day so that at 7:30 when we were all ready to eat... all we had to do was assemble.  The shells were a fun way to eat salad and the kids loved them!  In fact they loved them so much that I got "thanks for making dinner mom". :)

These would also be delicious if you wanted to add shredded chicken, beef, or pork.

Servings 4-6
Total Time 30 minutes

INGREDIENTS
for the tortilla bowls
  • 6 oven safe bowls
  • cooking spray
  • 6, large 10 inch flour tortillas 
  • course salt
for the taco salad
  • 7 ounces spinach or mixed salad greens, chopped
  • 1/2 cup dry black beans, cooked according to package directions
  • 1 pint cherry tomatoes,quartered
  • 1 bunch green onions, chopped
  • cilantro, chopped
  • 1 ear of corn, kernels cut off
  • shredded cheese or mexican crumbling cheese
 
for the creamy avocado dressing 
  • 1/2 cup plain greek yogurt
  • 2 ripe avocados, peeled and seeded
  • 1 clove garlic
  • 3 tablespoons chopped fresh cilantro
  • 1/2 jalapeño pepper, seeded
  • 1-2 limes, juiced (about 2 tablespoons juice)
  • 1/4 teaspoon ground cumin
  • course salt 
  • fresh ground black pepper


INSTRUCTIONS

for the creamy avocado dressing

 Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. 


Blend until smooth and then season with salt and pepper, to taste.  Refrigerate until ready to use.

 for the tortilla bowls

Preheat oven to 375 degrees F.

Coat the inside of oven safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on two large baking sheets.


Bake for 14-16 minutes or until evenly browned. Let tortilla bowls cool in bowls for 5 minutes before transferring to wire cooling rack.


Fill the tortilla bowls with your beans and veggies.


Top with creamy avocado dressing, cheese, and fresh cilantro.  Enjoy!! 


Note:  You can make the tortilla bowls in advance. They will keep in an air tight container or Ziploc bag for up to 2 days.

5 comments: