Prep Time

25

Cook Time

10

Directions

4

Servings

4

Ingredients

12

Reviews

Vegetarian Tortilla Salad (Mexico)

Inspiration at your fingertips

Ingredients List

  • 4 Maria and Ricardo’s® Original Tortillas (Soft Taco Size)
  • 1 can kidney beans, rinsed and drained (15 ounce size)
  • 2 cups frozen or canned whole kernel corn, thawed and drained
  • 4 green onions, cleaned; trimmed and sliced
  • 3 plum tomatoes, rinsed; trimmed and sliced into wedges
  • 2 Haas avocados, peeled; pitted and roughly chopped
  • 1/4 cup fresh cilantro, rinsed and shaken dry
  • 1/4 lime juice
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon cumin
  • 12 ounces Romaine hearts, rinsed and cut into bite-size pieces
  • 3/4 cup shredded cheese, (4 Cheese Mexican Blend recommended)

Directions

  1. In a large bowl, combine red onion, kidney beans, corn, green onions, tomatoes, avocados, cilantro, lime juice, pepper, cumin and garlic. Toss to incorporate. Cover and chill in the refrigerator for 1 hour.
  2. Right before you are ready to serve, preheat oven to 350º F. Place Maria and Ricardo’s® Original Tortilla on an ungreased baking sheet and bake for 10 minutes or until crispy.
  3. Remove bowl from the refrigerator and add lettuce and shredded cheese to the bowl; toss well.
  4. Divided salad equally among serving plates. Cut heated tortillas into thin strips and place on top of salad. Serve.

Recipe Reviews

Tell us what you think about our recipes

No matching reviews found.