Don't these Mexican Tortilla Bowls look great? They're fun, but so easy to make. They're filled with a grilled salad of chipotle black beans, and barbecued corn, potatoes, mango and peppers.
These Tortilla Bowls with Mexican Grilled Chipotle Salad have a lovely smokey spicy flavour that's balanced against the creamy sweetcorn and sweet mango.
The vegan taco salad is full of tastes and textures. It's easy to make, even though there are quite a few components.
Making the restaurant-style taco bowls is super super easy and they make this meal extra fun. It's easy, tasty vegan street food.
We love breaking off pieces of the tortilla shell bowl and using it to scoop out the salad.
The shells can be made in advance, so you could use them as edible dishes for a picnic barbecue!
You can even make the taco salad bowls on the barbecue by draping the tortillas over empty clean tin cans. Use tongs and be careful as the can will get very hot!
I love it when the weather brightens up and barbecue season begins! I yearn for grilled food, like the Mexican chipotle salad in these tortilla bowls.
A barbecue isn't just for cooking meat or veggie burgers. I've used it to cook potato skewers with dip and even barbecued cucumbers.
Undoubtedly the strangest things I've ever barbecued was cake. The hot grill chars the dense cake and caramelises the sugar. It's really quite special.
My most memorable barbecue was in Sydney.
We were with friends and they fired up the barbecue for breakfast! It was such a treat and I loved the way the smokey flavour imparted it all. They had a flat part for eggs and cooked the bacon and sausages plus veggie sausages for me.
I also had amazing barbecues when we lived on a boat.
In the mornings we would spontaneously set sail and then pull over at a pretty spot for a picnic.
I loved that we didn't have to plan anything or pack. Just set off: destination unknown.
My top 5 barbecue tips for cooking on coal:
- Ensure the coals are grey before you start cooking.
- Sear food in the centre of the barbecue where it's hottest, then move the food to the outer edges so it cooks without burning.
- Liven up your food with marinades, herb oils, glazes, rubs and flavoured butters.
- Rub a little cooking oil on a cloth or paper towel with oil on the grill grate before cooking so food doesn't stick.
- Don't forget the vegetables. Skewers of veg brushed with herb-infused oil are a dream when barbecued.
- And a bonus 6th tip is to try out these awesome Mexican Chipote Tortilla Bowls!
There's nothing sadder than a beige barbecue, so whip up a few colourful salads and sides before you start cooking.
I love that this Mexican grilled salad as a main meal, but you could also use it as a barbecue side dish.
Use large flour tortillas to make your tortilla bowl and guests can all share.
For something warm alongside the taco salad bowls, try my Mexican Bean Soup.
For an extra taste of Latin America, I'd definitely serve the vegan taco salad with these Cuban black beans. They're easy to make and rich with bold flavours to transport you to Old Havana.
Mexican salad, Cuban beans... you just need a bottle of ice-cold beer sun in the sky and a big group of friends and you're golden.
Check out my list of other great Vegan Street Food recipes.
How to make baked tortilla bowls
It's so easy to make a tortilla bowl. You just need to warm the tortillas for a few seconds (to make them bendy and pliable).
Then, brush or spray them with a little oil and place them between the cups of the underside of a muffin tray (see pic above).
Place them in the oven and bake briefly until firm and just beginning to turn golden. Cool on a rack and they'll hold their tortilla bowl shape perfectly!
There are so many uses - try filling them with taco fillings, fajita fillings (like my mushroom fajitas), or just plain salad!
They're also awesome with Tex-mex spiced scrambled eggs and black beans topped with a little salsa for a special breakfast or brunch.
Serve them up as a taco salad shells for appetizers along with my mini elote - baby Mexican street corn.
Get the Recipe!
Mexican Chipotle Tortilla Bowl Salad
For the tortilla bowls
- 1 muffin tray
- 2 tsp vegetable oil or cooking oil spray
- 6 small soft tortilla wraps
For the salad
- 2 cobs of corn I used frozen
- 10 new potatoes
- 1 red pepper cut into thick chunks
- Large handful of mango chunks I used frozen and defrosted
- 12 cherry tomatoes
- 4 tbsp vegetable oil divided
- ¼ tsp dried oregano
- ⅛ tsp ground cumin
- 1 can black beans (400g/15oz can), drained and rinsed
- 1 tsp chipotle paste
- 1 ripe avocado
- Juice of ½ a lime
For the dressing
- ½ cup (140g) plain yogurt (or vegan yogurt)
- ½ tsp chipotle paste
- 2 tbsp coriander (cilantro) finely chopped
- 1 tsp fresh lime juice
- Pinch of sea salt
- Handful coriander/cilantro
For the tortilla bowls
- Preheat the oven to 425F/220C, remove one of the oven racks, and position the one at lower-middle (this is to ensure there’s room for the tortillas without touching a rack above them).
- Place the flat tortillas into the oven for a few seconds to warm enough to be flexible. Don’t let them get crispy.
- Brush both sides of each tortilla lightly with oil (or use oil spray), then drape between the upturned muffin cups and lightly press the edges down to form them into a bowl shape. You may need to do this in two batches.
- Place in the oven and cook for 5-10 minutes until it begins to crisp up and turn slightly golden.
- Carefully remove from the oven and place on a wire rack to cool.
For the salad
- Boil the potatoes for and corn a few minutes until just cooked through. Drain and rinse under cold water.
- Thread the red pepper, mango and cherry tomatoes onto skewers. Thread the cooled potatoes onto skewers.
- Mix 3 tablespoons of the oil with oregano and cumin and brush over the corn, potatoes and skewers.
- Place onto a hot griddle pan or barbecue and cook for 10-15 minutes until seared, turning occasionally.
- While the vegetables are cooking, heat a frying pan on medium. Add the black beans, chipotle paste and 2 tbsp of water. Stir gently, so the beans don’t break up, and heat gently.
- Cut the avocado into thick slices and sprinkle it with the lime juice. Add to the griddle pan and sear for a few minutes on each side.
For the dressing
- Mix all ingredients well in a bowl. Taste and add more chipotle paste if you like it hot.
- Pile the tortilla bowls with the grilled vegetables, chipotle beans and salad leaves. Drizzle with the chipotle sauce and coriander (cilantro) and serve immediately.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.