Tortilla Bowl Salad with Green Goddess Dressing

This tortilla bowl salad recipe features step-by-step instructions on how to make tortilla bowls, plus a delicious vegetarian salad recipe.

We started this blog for one reason: we love cooking. We don’t want to be chefs; we don’t need to have the prettiest pictures or the biggest following. What we do want is to inspire cooking at home—the idea that you can cook a healthy, wholesome meal for yourself, and that it can be fulfilling creatively and have a tangible effect on your physical health. (And connect you to a community, and benefit the environment…I could go on.)

We struggle with ways to articulate this at times, and fear that this message might get lost in the noise of the internet. Our biggest hope is that what we do here would inspire you to say, “Hey, I could make that,” and then make something (not even our recipe) in your home that is nourishing for you and some friends or family.

Related: 10 Homemade Salad Dressing Recipes

Anyway, this tortilla bowl salad recipe was so much fun to make that we hope it is inspiring to you as well. We loved making these tortilla bowls and filling them with nourishing goodness. The Green Goddess dressing that we previously shared is so delicious, it might cause even the most passionate veggie-hater to turn. We hope you enjoy it!

How to make tortilla bowls

Learning how to make tortilla bowls is a fairly straightforward process that I know you can tackle at home! You’ll need to use wheat tortillas, because regular corn tortillas aren’t sturdy enough for tortilla bowls. To make homemade tortilla bowls, you’ll first need to melt some butter and add a little minced garlic to it.

Then, brush both sides of the tortillas with the garlic butter. Carefully place each tortilla into an oven-safe bowl and shape as desired (each tortilla will need its own bowl). Bake for about 15 minutes, or until browned and crispy. Your tortilla bowls may not be super crunchy when you first take them out of the oven—that’s okay! They’ll crisp up nicely as they come to room temperature.

The rest of this tortilla bowl salad recipe is super easy, too! You can prep the salad fixings while the tortillas are in the oven, and once the bowls are completely cooled you simply need to distribute everything between the bowls and dig in.

Related: Veggie Burrito Bowls with Cauliflower Rice

Looking for more easy salad recipes?

• Massaged Kale Salad with Pomegranate and Apple
• Vegan Italian Pasta Salad
• Green Goddess Salad Bowls
• Strawberry Salad with Balsamic Vinaigrette 
• Seriously Simple Three Bean Salad
• Smoky Ranch Wedge Salad with Potato Chips
• Farro Salad with Tart Cherries
• Thai Salad with Peanut Sauce
• Stress Reducing Avocado and Quinoa Bowl
• Superfood Salad

This recipe is…

Vegetarian.

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Tortilla Bowl Salad with Green Goddess Dressing

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• Author: a Couple Cooks
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 1x

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Description

This tortilla bowl salad recipe features step-by-step instructions on how to make tortilla bowls, plus a delicious vegetarian salad recipe.

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Ingredients

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• 4 wheat tortillas (or gluten-free tortillas)
• 1 tablespoon butter
• 1 clove garlic
• 4 oven-safe bowls
• 1 head lettuce
• 1 red pepper
• 1 yellow pepper
• 1/2 red onion
• 1 green onion
• 15-ounce can black beans
• ¼ teaspoon cumin
• ¼ teaspoon kosher salt
• 1 tablespoon olive oil
• ¼ cup pepitas (toasted, if possible)
• Green Goddess dressing

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Instructions

1. Preheat oven to 375°F.
2. Mince 1 clove garlic. Melt 1 tablespoon butter, then add the garlic. Lightly brush the butter onto both sides of each tortilla.
3. Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in the oven and bake for 15 minutes, until browned and crispy. The tortilla bowls may be slightly soft when removing from the oven oven, but will crisp up as they cool.
4. Wash and chop the lettuce, dice the peppers, and thinly slice the red onion and green onion.
5. Drain and rinse the black beans. Stir them together with ¼ teaspoon cumin, ¼ teaspoon kosher salt, and 1 tablespoon olive oil.
6. If the pepitas are not toasted, place them in a dry pan over medium heat for several minutes, shaking the pan often so that they don’t burn. Remove when lightly browned.
7. Make the Green Goddess dressing.
8. To serve, in each tortilla bowl, place lettuce, peppers, onions, and black beans. Sprinkle with pepitas and drizzle with Green Goddess dressing.

• Category: Salad
• Method: Baked
• Cuisine: American