Ingredients
4tspvegetable oil
4large flour tortillas
2romaine lettuce hearts
2tomatoes
½red onion
2avocados
1cupcorn,canned, rinsed and drained
1cupblack beans,canned, rinsed and drained
¼cupolive oil
¼cuplime juice
1garlic clove,minced
⅛tspcumin
½tspred pepper flakes
3tbspfresh cilantro,chopped
½tspsalt
½tsppepper
Preparation
Preheat the oven to 350 degrees F.
Pour the vegetable oil, 1 teaspoon per bowl, into a medium 1.2-quart oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
Dice the tomatoes and add them to the bowl with the romaine. Dice the onion and add it to the salad.
Cut the avocados in half, remove the pits, and dice. Add to the salad.
Add the corn and black beans.
In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
Pour the dressing over the salad and toss well. Fill each tortilla bowl with the salad.
Serve and enjoy!
