Taco Salad with Cilantro Lime Vinaigrette

My sister sent me a link to this recipe and a few others as part of a weekly dinner planning menu for 2 people/vegetarians. It has a bunch of good recipes, so I'd encourage you to check out the link below.

I am not one to cook every day after getting back from work (I probably cook only one weekday per week) so I just chose two of these to try. I also made the Risotto Primavera, which was interesting but didn't have much flavor. I had never made risotto before, and I'm glad I tried it, so now I know that it's a lot of effort! (Not difficult, but a lot of time standing over the stove.)

Anyway, this recipe was really easy and has a lot of my favorite foods. So, win-win!


2 flour tortillas
3 cups of romaine lettuce, chopped
1 cup frozen corn
1 cup black beans
1 cup cheddar cheese, shredded
1/2 red bell pepper, chopped
15 cherry tomatoes, halved
½ avocado, chopped

Vinaigrette Ingredients:
1 tablespoon fresh lime juice
1 tablespoon cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ tsp salt
Pinch of pepper


Preheat oven to 350 degrees. Using an oven safe, glass bowl, place bowl upside down on a baking sheet. Use hands to mold flour tortilla to bowl and bake for 10 minutes or until tortilla is golden brown. Repeat with second tortilla (or use two bowls).

While tortillas are baking, whisk together lime juice, olive oil, vinegar, salt and pepper to form cilantro lime vinaigrette. Once tortillas are baked, fill shell with beans, corn, lettuce, tomatoes, pepper, cheese, avocado, and top with vinaigrette.


Original recipe here