A honey-lime dressing distinguishes this Southwestern creation, which is served in edible bowls that are easily made from baked tortillas. If you're in a hurry, simply serve the salad with tortilla chips.
Ingredients
- 6 (6-inch diameter) flour tortillas
- 3 cups shredded iceberg or romaine lettuce
- 1 cup diced Cheddar or Monterey Jack
- 1 cup canned black beans, drained and rinsed
- 1 cup halved grape tomatoes
HONEY-LIME DRESSING
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon coarse salt
Instructions
- Heat the oven to 375 degrees. Set six 6-ounce custard cups upside down on a baking sheet. Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.
- Bake the tortillas until they are light golden brown (about 8 to 10 minutes). Remove the baked tortillas from the cups and place them upright on serving plates.
- Toss together the lettuce, cheese, beans, and tomatoes in a large bowl.
- In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.
- Spoon the salad into the taco cups just before eating. Serves 6.
Nutritional Information:
Per serving (1 heaping cup): 368 Calories, 18g Protein (26% dv), 31g Carbohydrates (10% dv), 19g Total Fat (30% dv), 40mg Cholesterol (13% dv), 6g Saturated Fat (31% dv), 558mg Sodium (23% dv), Vitamin A (43% DV), Vitamin C (23% DV), Vitamin K (48% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food , Recipes
