MEXICAN TORTILLA SALAD RECIPES

Name: Mexican salad with tortilla croutons
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 flour tortillas , cut into crouton-sized pieces; 1 tbsp olive oil; 1 tsp Cajun or Mexican seasoning mix; 1 iceberg lettuce , shredded; 400g can black bean , rinsed and drained; 200g pack cherry tomato , halved; 2 avocados , stoned, peeled and sliced; juice 1 lime; ½ bunch coriander , leaves only

MEXICAN SALAD WITH TORTILLA CROUTONS RECIPE | BBC GOOD FOOD

Mexican salad with tortilla croutons recipe | BBC Good Food image

Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style

Provided by Lucy Netherton

Categories Lunch, Main course

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 9

Ingredients

3 flour tortillas , cut into crouton-sized pieces
1 tbsp olive oil
1 tsp Cajun or Mexican seasoning mix
1 iceberg lettuce , shredded
400g can black bean , rinsed and drained
200g pack cherry tomato , halved
2 avocados , stoned, peeled and sliced
juice 1 lime
½ bunch coriander , leaves only

Steps:

Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.

Nutrition Facts : Calories 337 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 9 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.4 milligram of sodium

THE CHEESECAKE FACTORY'S SKINNYLICIOUS MEXICAN TORTILLA SALAD

The Cheesecake Factory's SkinnyLicious Mexican Tortilla Salad image

Salads don't have to be boring! This loaded salad has all of the tasty trimmings you could desire without putting you over the day's calorie count. That, of course, just means more room for dessert!

Yield 1

Number Of Ingredients 18

Ingredients

1 fried corn tortilla (6 inches)
1 chicken breast (4 ounces)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 teaspoon cilantro dressing
1/2 ounce tomatillo salsa verde
1 ounce black beans, cooked
3 ounce romaine lettuce, sliced, 1/4 inch
2 ounce green cabbage, sliced 1/8 inch
1 ounce red cabbage, sliced 1/8 inch
1 ounce baby lettuce mix
2 ounce fresh corn, grilled
2 tablespoon cilantro leaves
1/2 ounce green onions, chopped
3 ounce french mustard vinaigrette
1 tablespoon avocado cream sauce (optional)
1 -1/2 teaspoons sour cream
1/4 ounce crispy tortilla strips

Steps:

Season the chicken breast (on both sides) with equal amounts of salt and pepper. Place the chicken onto a grill (or into a sauté pan with a little oil) and cook for 2 minutes on each side, or until the chicken is done.
Slice the chicken breast into 1/4-inch pieces and toss together with a little cilantro dressing.
Ladle a little tomatillo salsa verde into the serving bowl. Place the crispy tortilla into the bowl and on top of the salsa verde. Spoon the black beans onto the tortilla. Place the chicken on top of the tortilla, covering the beans completely.
Place the romaine hearts, sliced green and red cabbages, baby lettuce mix, grilled corn, cilantro leaves and chopped green onions into the mixing bowl. Ladle the French mustard vinaigrette into the mixing bowl and toss all of the ingredients together, until evenly coated with the dressing.
Place the salad mixture on top of the tortilla, mounding it as tall as possible.
Drizzle the avocado cream sauce (optional) and sour cream over the salad.
Sprinkle the pico de gallo around the bottom edge of the salad. Mound the tortilla strips on top (centered) of the salad.

Nutrition Facts : ServingSize 1 serving, Calories 837 calories, SugarContent 12 g, FatContent 56 g, CarbohydrateContent 57 g, CholesterolContent 62 mg, FiberContent 12 g, ProteinContent 32 g, SaturatedFatContent 12 g, SodiumContent 691 mg, TransFatContent 0.1 g

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