Mexican-Inspired Black Bean and Corn Salad in Tortilla Bowl
Ingredients
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp coriander
- crushed red pepper to taste
- salt and pepper to taste
Salad
- 1 cup frozen corn, defrosted
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1/2 red pepper, diced
- 1/2 cup cilantro, finely chopped
- 3 green onions, finely chopped (white and light green parts)
- 2-4 large flour tortillas
Preparation
Whisk together dressing ingredients, adjust seasonings if needed
Mix salad ingredients together, toss well with dressing and marinate for half an hour
Preheat air-fryer to 350 degrees Fahrenheit, use an oven-safe bowl, gently push tortilla down into the bowl and place a smaller oven-safe bowl in the middle to keep it down and hold in place
Heat tortilla until edges get crispy and hold shape for 3 to 5 minutes, use tongs to remove from air-fryer as it will be hot
Take out middle insert, flip tortilla over while still leaving it in the oven-safe bowl and heat for 2 to 3 minutes more, then get another tortilla and repeat
Place salad in tortilla bowl, serve with some smashed avocado and enjoy
