Transform a tortilla into the edible bowl of your recipes. It will become common at home once you try it! I love it, whether it is to serve a salad in an original way, some eggs on a plate or sweet recipes, it is very easy and ideal!

Today I propose to create your own tortilla bowls in the oven with the Nordic Ware tortilla mold and enjoy this delicious American-style salad with an avocado and cilantro dressing . It's the ultimate salad with roasted sweet potatoes, beans, corn, tomatoes, pepitas, radishes and feta cheese, all mixed together in an edible container... You'll love this vegetarian salad! Due to its varied ingredients, you will feel an explosion of flavors and textures in every bite, while you enjoy a wonderful combination of fresh ingredients.

Here you will get an idea of ​​how fun it is to make these tortilla bowls:

I think these types of salads in tortilla bowls are ideal for summer dinners, or to bring a light and refreshing first course to the table... or simply for a fresh and healthy meal at any time of the day. Get to work and let yourself be surprised by this salad in tortilla bowls with a southern touch!

Edible salad bowl recipe

Ingredients (for 2-3 tortillas)

2 or 3 large wheat tortillas (you can also do it with corn tortillas or whole wheat tortillas).

For the roasted sweet potato:

  • 1 large sweet potato, peeled and cut into small cubes
  • 1-2 teaspoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • salt and pepper to taste

For the avocado and cilantro dressing:

  • half a large avocado
  • 1/4 cup Greek yogurt
  • 1/2 cup water (more if necessary)
  • 1 cup cilantro leaves and stems
  • 1 small clove of garlic
  • Juice of half a lemon
  • 1 teaspoon honey
  • Salt and pepper to taste

For the salad:

  • 400 g black beans, rinsed and drained
  • ½ to 1 cup roasted corn
  • 1-2 cups chopped romaine lettuce
  • ½ to 1 cup cherry tomatoes, cut in half
  • 1-2 radishes, thinly sliced

Other toppings you might like in this bowl: Sunflower seeds, crumbled feta cheese, raw or roasted carrot cut into slices or cubes.


To turn a tortilla into an edible bowl

  1. Preheat the oven to 190°C.
  2. Place a wheat tortilla inside a tortilla mold and press down and to the sides to create the shape of the mold.
  3. Bake on the center rack for about 15 minutes or until the tortilla begins to brown.

NOTE: If you have more than one omelette pan, bake them all at the same time for 15 minutes. Move the molds halfway through if necessary. Take them out immediately and place them on a cooling rack to cool and harden completely.

We prepare the roasted sweet potato

  1. Increase the oven temperature to 210°C.
  2. In a bowl, mix the sweet potatoes, olive oil, spices, salt, and pepper until the sweet potatoes are completely coated.
  3. Place them on a baking sheet and roast until tender and golden brown, about 20 to 25 minutes.

We prepare the avocado dressing

While the sweet potatoes are roasting, prepare the dressing. Add all the dressing ingredients to a chopper or food processor and blend until smooth.

Prepare the salad in the tortilla bowl

  1. Once everything is ready, prepare the salad in the tortilla bowls.
  2. Layer the lettuce, beans, corn, tomatoes, sweet potatoes, radish slices and, if you want to add it, also the seeds and crumbled feta cheese.
  3. Drizzle with dressing and enjoy!

Edible tortilla bowl

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