Taco salad the snack of the Aztec kings
I don't know how it is for you, but for me, when I have a few tortillas and a can of beans left, I inevitably end up making a taco-style salad. I've tried this version several times, especially when it's warm and I don't feel like cooking meat. The ingredients are simple and can be found almost everywhere, and the assembly is quick. The final shape is like an edible bowl filled with vegetables and cheeses. Quick Info Total time: approx. 35-40 min Preparation time: 15-20 min Baking time: 10-15 min Servings: 4 Difficulty: easy Recipe type: main salad or snack Ingredients 4 tortilla wraps 1 large head of lettuce 1 can of red beans 1 can of corn 16 cherry tomatoes, red and yellow 1 red bell pepper 1 green bell pepper 100 g mini mozzarella 100 g gorgonzola 1 lime Preparation steps 1. Start with the tortilla wraps. Take each wrap and put it in the microwave for 5-10 seconds. Do the same with all four. While they are still soft, carefully place them in special oven molds to take on the shape of a bowl. If you don’t have molds, you can use a heat-resistant bowl or a smaller tray. The goal is to give them shape; otherwise, they become brittle. 2. Place the molds with the wraps in a preheated oven at medium heat (180°C). Leave them for 10-15 minutes until they get slightly browned edges. They should not burn. After baking, let them cool in the molds – this will help maintain their structure. 3. Meanwhile, prepare the ingredients for the salad. Drain the red beans and corn well. Wash the lettuce and let it dry. Cut the lettuce and bell peppers into thin strips. You can cut the cherry tomatoes in half. Dice the gorgonzola into small cubes. 4. Once the wraps have cooled, carefully remove them from the molds. 5. Fill each tortilla bowl with a layer of lettuce, then add red beans, corn, cherry tomatoes, bell pepper strips, mini mozzarella, and gorgonzola. 6. Sprinkle a pinch of salt to taste and squeeze lime juice over each bowl. 7. The salad is served immediately, directly from the tortilla bowls. Why I make this recipe often I would say it’s one of the quickest options when I need a substantial meal without cooking much. I like that the ingredients can be adapted, and the salad has texture and flavor. Nothing is left over because everything gets eaten, including the bowl. Tips and variations Tips Don’t try to fill the bowls while they are hot, as they can break. The wraps should only be removed after cooling; otherwise, they won’t hold their shape. Don’t add too much liquid filling, or else the tortilla will get soggy. Substitutions Mini mozzarella can be replaced with pieces of cheese or another neutral cheese. Gorgonzola can be substituted with blue cheese if you want a stronger version. Cherry tomatoes can be replaced with regular tomatoes, diced. Variations You can add sliced olives or very thinly sliced red onion. If you feel like something spicier, jalapeño or a pepper-based sauce works well. For a version with animal protein, you can add pieces of grilled chicken or browned ground meat, but this changes the original style of the recipe quite a bit. Serving ideas It is served as a main dish for lunch, especially on warm days. It’s also suitable for a quick dinner or as part of a buffet with multiple salads. It can be taken on a picnic if you assemble the salad on-site. Frequently asked questions Can I use corn flour tortillas or just wheat? Both options can be used, but with corn flour, the wraps may be more brittle. They need to be heated well before shaping. How do I store the tortilla bowls if I want to make them in advance? You can bake them a few hours ahead and keep them at room temperature in a paper bag. Fill them only before serving to avoid sogginess. Is it necessary to use gorgonzola cheese? No, the recipe works with other types of blue cheese or even hard cheese if you don’t like the specific taste of gorgonzola. What do I do if I don’t have special molds for the tortillas? You can improvise with any heat-resistant bowl or small muffin cups. The important thing is that the wrap can be shaped without breaking. Nutritional values Approximately, one serving has between 350-400 kcal, with about 14-16g of protein, 50g of carbohydrates, and 10-12g of fats, depending on the types of cheese and the amount of corn and beans. It’s a substantial salad with enough fiber, vitamins from the vegetables, and the fats mainly come from the cheese. Storage and reheating The assembled salad doesn’t store well. If you want to prepare in advance, keep all the ingredients separate and fill the tortilla bowls only before serving. The empty bowls can be kept for a few hours at room temperature. After assembly, eat immediately. I do not recommend reheating.
Preparation
Take a flatbread, heat it in the microwave for 5-10 seconds, and immediately (while it's still hot) place it in a special mold. Repeat the same process with the other flatbreads. This step is important because in the microwave, the flatbreads soften and perfectly mold to the walls of the forms (otherwise they are not pliable enough and would crumble). The four molds, with the flatbreads inside, are placed in the preheated oven and baked at medium heat for 10-15 minutes just to brown the edges of the flatbreads, without burning them. Let them cool in the molds while we prepare the salad. Drain the corn and red beans. Wash the fresh vegetables well. Cut the lettuce and peppers into narrow strips. Cut the tomatoes in half. Cut the Gorgonzola into small cubes. After the tortillas have cooled, remove them from the molds and fill them with salad, beans, corn, tomatoes, peppers, mozzarella, and Gorgonzola. Season with a pinch of salt and drizzle with lime juice. Serve the salad immediately, along with the bowl :)
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