Vegan Tortilla Bowl Southwestern Salad

Vegan Tortilla Bowl Southwestern Salad Recipe

Rating: 4.8 based on 953 votes.

Indulge in the flavors of the Southwest with this easy and healthy Vegan Tortilla Bowl Southwestern Salad, packed with fresh veggies and topped with a zesty lime dressing.

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  1. Preheat the oven to 350¿ (180¼).
  2. Grease medium oven-proof bowls with vegetable oil (1 teaspoon per bowl).
  3. Press each tortilla into a greased bowl and coat the surface.
  4. Bake the tortilla bowls for about 10 minutes, until golden brown. Let them cool.
  5. Cut and chop the romaine hearts into smaller pieces. Rinse, drain, and place in a large salad bowl.
  6. Dice the tomatoes and add them to the bowl with romaine.
  7. Add diced onion to the salad.
  8. Cut avocados in half, remove the pits, and dice. Add to the salad.
  9. Incorporate corn and black beans into the salad.
  10. In a separate small bowl or liquid measuring cup, combine olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  11. Pour the dressing over the salad and toss everything well.
  12. Fill each tortilla bowl with the salad.
  13. Enjoy!


Fat 24 grams
Calories 418 calories
Sugar 5 grams
Carbohydrates 45 grams
Fiber 8 grams
Protein 8 grams

This Vegan Tortilla Bowl Southwestern Salad is a simple and easy North American fusion recipe.

It is dairy-free, vegan, and vegetarian, making it suitable for dietary needs.

Packed with healthy ingredients and high in fiber, it is a light and nutritious option for lunch or dinner.

The recipe can be prepared in under 30 minutes and requires basic equipment like an oven mitt, spatula, tongs, and mixing bowl.

Perfect for summer, this refreshing salad combines Mexican and Southwestern flavors, making it a delicious meal option.

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