Mexican Taco Bowls with Mixed Bean Salsa
These Mexican Taco Bowls with Mixed Bean Salsa are fresh, colorful, and customizable! Perfect for quick, healthy dinners that impress with vibrant flavors.
Equipment
- Large Mixing Bowl
- Cutting Board
- Sharp Knife
- Skillet or frying pan
- Serving bowls
Ingredients
- 4 large tortillas
- 1 red bell pepper finely minced
- 1 jalapeno finely sliced
- 1 tablespoon lime juice
- 1 red onion finely minced
- 2 tablespoons fresh coriander chopped
- 1 tablespoon organic mixed bean sprouts
- 1 cup sweet corn
- salt & pepper to taste
Instructions
Prepare the Mixed Bean Salsa
- In a large mixing bowl, combine the finely minced red bell pepper, red onion, jalapeno slices, and sweet corn. Add the organic mixed bean sprouts for an extra crunch. Drizzle with lime juice, and season with salt and pepper to taste. Toss everything together gently until well mixed.
Warm the Tortillas
- Heat a skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side, or until they are just warmed through and slightly toasted.
Assemble Your Taco Bowls
- Take a warm tortilla and place it in a serving bowl. Leave it flat for a taco salad-style bowl or fold it into a taco shape. Spoon a generous amount of the mixed bean salsa into the center. Add extra toppings like avocado slices, shredded cheese, or sour cream if desired.
Garnish and Serve
- Finish with a sprinkle of fresh coriander on top. Serve immediately while the tortillas are warm, and enjoy the delightful combination of textures and flavors.
Notes
- Prepare the mixed bean salsa a day in advance to let flavors meld beautifully.
- Freeze tortillas separated by parchment paper to keep them fresh longer.
- Customize your bowls with different beans, proteins, or seasonal vegetables for variety.
- Avoid overcooking vegetables to keep the salsa crisp and fresh.