Southwestern Salad Bowls with Chipotle Mustard Vinaigrette
Delicious Southwestern Salad Bowl, with jicama, tomatoes, black beans, red pepper, and cilantro, is served in a baked taco shell, with a zesty chipotle dressing.
You’ll love the flavors and crunch of this southwestern salad bowl. Loaded with veggies, black beans for protein, and a tangy chipotle mustard vinaigrette, it’s a salad I’m sure you’ll enjoy. Served in homemade flour tortilla bowls, this satisfying salad boasts taco flavored Greek yogurt instead of sour cream, so there’s plenty of protein to fill you up.
Everyone could use a “skinny” recipe here and there. In fact, it should probably should happen more often than carry-out ribs and cupcake shops. When Saucy Mama asked me to participate in her annual contest, I jumped right in. This year it is called “Skinny Mama – Cooking with Mustard.”
About this Southwestern Salad bowl recipe
This recipe looks long but it is super simple and easy to throw together. You can even cut up the veggies, make the dressing and tortilla bowls in advance. EASY.
Aren’t these tortilla bowls nifty? They’re fun to make. Simply spray small flour tortillas on both sides with non-stick cooking spray. Tuck tortillas into spaces in an upside-down muffin tin so that they have a flat bottom. Bake until golden brown and crispy all over. I bet you can think of all sorts of ways to fill these cute bowls.
The vinaigrette is simple. I just love Saucy Mama’s Chipotle Mustard. Combine the mustard with olive oil, fresh lime juice, and just a bit of sugar for a really super vinaigrette. You can use this vinaigrette for all sorts of salads or sandwiches. You may want to make a double batch.
The salad itself consists of leaf or romaine lettuce, fresh cilantro, red bell pepper, julienned jicama, black beans, tomatoes, and green onions. Add the lettuce and cilantro to the bowl first, and mix the rest of the ingredients with the vinaigrette. Put that mixture on top of the lettuce, and top with homemade southwestern Greek yogurt (simply plain nonfat Greek yogurt with taco seasoning stirred in).
Aren’t these salads beautiful? I love how they look on this square red plate! (Thanks, Mom, for letting me borrow it.)
Note: The challenge was to create a diet friendly or low-calorie recipe. Each salad bowl comes in under 300 calories. Not too shabby! You’ll be left feeling full, satisfied, and great about yourself.
Southwestern Salad Bowls with Chipotle Mustard Vinaigrette
Delicious Southwestern Salad Bowl, with jicama, tomatoes, black beans, red pepper, and cilantro, is served in a baked taco shell, with a zesty chipotle dressing.
Ingredients
- 8 small flour tortillas
- Cooking spray
- 2 cups leaf lettuce or romaine
- 1/4 cup chopped fresh cilantro
- 1 whole red bell pepper, julienned
- 1/2 of a jicama, julienned
- one 15 ounce can of black beans, drained and rinsed
- 1 large tomato, seeded and diced
- 2 green onions, thinly sliced (white and green parts)
Vinaigrette
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon Saucy Mama Chipotle Mustard
- 1 teaspoon granulated sugar
Yogurt topping
- one 6 ounce container of plain, non-fat Greek yogurt
- 1 teaspoon taco seasoning
Instructions
Tortilla Bowls
- Preheat oven to 425°F.
- Wrap 8 small flour tortillas in a paper towel and microwave on high for 20-30 seconds or until it they are soft and flexible.
- Spray tortillas on both sides with non-stick cooking spray. Tuck tortillas into spaces in upside-down muffin tin so that they have a flat bottom. Bake for 7-9 minutes or until golden brown and crispy all over. Cool.
Salad
- Divide lettuce and cilantro into 8 tortilla bowls.
- n a large bowl, whisk together vinaigrette ingredients. Add red pepper, jicama, black beans, tomato and green onions; stir to combine. Divide this mixture into tortilla bowls.
- In a small bowl, stir together yogurt and taco seasoning. Top each salad with a small dollop of yogurt.
- Serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1 small saladAmount Per Serving: Calories: 292Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 268mgCarbohydrates: 45gFiber: 8gSugar: 3gProtein: 12g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He didn’t try this (and wouldn’t like it without meat), but other family members gave it their seal of approval.
Changes I would make: None. However, this would be easy to customize to your tastes and you could easily add meat (shredded chicken or ground turkey would be good). You could also add different vegetables or add some shredded cheese.
Difficulty: Easy!
Update: Giveaway has closed. Congrats to Geni!
43 Comments on “Southwestern Salad Bowls with Chipotle Mustard Vinaigrette”
These look delicious!
I love those tortilla bowls! I’m definitely in need of a lighter recipe. I looked back at my daily pictures from the week, and they are definitely all sugar filled!
rachel, your tortilla bowls are adorable! creative way of making them! i must admit, i have 7 types of mustard in my fridge right now. i just counted. i’m a condiment queen. great recipe, as always Rachel!
Thank you so much!
looks good!
Love your recipe, would like to make it. Beautiful pictures too!
Thanks for this giveaway, I like mustard.
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Great little salad cups. I love the shell you made for the bowl! Voting for you!
they look great my friend! I have some stiff competition if I must say! GOod luck!
A simple idea that has been so beautifully executed! Love it.
I had no idea you can make tortilla bowls this way. How easy! Plus, they can make salad eating so much more fun.
Salad in a yummy bowl? Yes please!
Looks delicious! Saw that little trick for tortilla shells on pinterest a while back and still need to try it, looks like the perfect occasion :)
These look so tasty!! I can’t wait to try them for myself. Any healthier version of a taco salad sounds good to me. :)
I would love these mustards and your salad and vinaigrette are calling to me. Beautiful colors and flavors!
Oh my gosh! This salad looks absolutely wonderful! And I love the way you made the salad bowls (now why didn’t I think of that?!).
I’ve heard such good things about this mustard! would love to try it!
The tortilla bowls are such a great idea! You could use them for anything.
I have never thought to use any kind of seasoning in Greek yogurt to use as a topping…genius! I’m going to have to make it!
Girl, you definitely need a spa day! These look great. Mustard is probably my favorite condiment!
I never used to like mustard, but I’ve really grown to love it.
Hi Rachel, great idea of using mustard to spice up the southwest salad bowls. Good luck in the contest!
I’d love some of that Mustard Vinaigrette on a roasted potato and asparagus dish! Many thanks!
That would be so delicious!
Those looks so yummy and fresh.
Drool these look so good!
Yum, they sound delicious!
I’m the only mustard lover in our house – yum, looks great!
I think even a non-mustard lover would love this.
I cannot wait to try this recipe–thanks for the great idea!
I love this idea Rachel!! So light and healthy!
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I love gourmet mustard! These look yummy! I can’t wait to try your recipe! It looks yummy!
Your tortilla bowls are too cute! And so much healthier than your typical fried ones.
I think they taste better too! They don’t have that nasty oil taste that some do.
Great giveaway! That sauce sounds awesome.
Delish! And great pics!
Thank you!
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this mustard looks like good stuff
Great looking cups and I love mustard. I have 17 varieties on hand at all times and always love sampling new ones!
17! Wow!
Well at least 5! :) And then the salads dressings, dips, chutneys, I’m a condiments store in my own fridge. Lol