Dak's Southwest Borders Bean Salad Taco Bowls

Dak's Southwest Borders Bean Salad Taco Bowls

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Good Day Alabama - Monday, May 27, 2013

Karen Clark from DAK's Spices makes a Southwest Borders Bean Salad Taco Bowls. To purchase spices and try more recipes, please visit http://www.daksspices.com/.

This recipe makes a great appetizer or main dish for meatless Mondays. Serve with grilled chicken , fish, or ground beef for a complete meal. The bean salad can also be served without the taco bowl as dip or salsa to top your favorite grilled meats. Your friends will be raving about the mini taco bowls!!!

INGREDIENTS

TACO BOWLS

6 corn tortillas (flour tortillas can also be used)

Cooking spray

One muffin pan

2 small plates

 

BEAN SALAD

1 can of black beans rinsed and drained

1 cup of corn (you can use frozen, canned, or grilled/roasted corn cut off the cob)

1/3 cup of diced peppers (you can use green, red, yellow, or orange)

¼ cup of diced onion (you can use red or yellow onion)

2 tomatoes diced

¼ cup of chopped cilantro

1 tablespoon of olive oil

2 tablespoons of lime juice

1 tablespoon of DAK's SOUTHWEST BORDERS

 

SOUR CREAM TOPPING

½ cup of sour cream

1 tsp of DAK's SOUTHWEST BORDERS

½ tsp of lime juice

 

DIRECTIONS

TACO BOWLS

Preheat oven to 375 degrees. Microwave the tortillas between to small plates for about 15-30 seconds until it is warm and pliable. Turn the muffin pan upside down. Spray tortilla on both sides with cooking spray. Lay tortilla with the middle directly over an open space between the muffin pan bases. Push the center of the tortilla between the muffin cups to create a bowl shape. Repeat with the remaining tortillas. Bake the tortillas in the pre-heated oven for about 10-15 minutes or until crispy. Cool before stuffing. This makes 3 bowls. Repeat these steps again to make an additional 3 bowls or as many as you need

BEAN SALAD

In a large bowl combine the black beans, corn, peppers, onion, tomatoes, and cilantro. Stir until well blended. Pour the olive oil, lime juice into the bowl with your mixture. Add the SOUTHWEST BORDERS. Stir until well blended. This mixture can be made ahead and refrigerated until you are ready to serve.

SOUR CREAM TOPPING

In a small bowl, combine sour cream, SOUTHWEST BORDERS, and lime juice. Whisk until well blended. Place in refrigerator until you are ready to serve the taco bowls.

When you are ready to serve, fill the taco bowls with the bean salad and top with sour cream and get ready to ENJOY!!!

If you want to roast the corn, spray corn with olive oil or cooking spray. Sprinkle with DAK's SOUTHWEST BORDERS and broil on 500 degrees. Check every 3-4 minutes and rotate as needed to make sure the entire cob is browned. Take out of the oven. Cool and cut off the cob.

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