Mini taco salad bowls filled with fresh and delicious Peruvian bean salad, topped with fresh romaine and cashew chile crema.
These cute little bowls are fun at a party and are easy to make! Just use a cupcake pan to form the molds 🙂
This salad is inspired by a Peruvian dish called Solterito, or “Little Bachelor.” Bean salad is easy to make, healthy and delicious hot or cold, and keeps well.
The chile cream is spicy and citrusy, and really gives a nice punch to these pretty little individual Soltero salads in corn tortilla bowls. I actually used it as a bean dip with leftover baked tortilla shells and it was delicious.
Mini Taco Salad Bowls
Prep time
Cook time
Total time
Peruvian inspired bean salad in a crispy taco shell with spicy cashew sour cream
Author: Rachel Carr
Cuisine: vegan
Serves: serves 4
Ingredients
FOR THE SALAD!
- 3 stems of asparagus, blanched and chopped
- 1 cup cooked lima beans
- ½ pint cherry tomatoes, quartered
- 1 scallion or green onions chopped
- ¼ cup cilantro
- ½ avocado, diced
- 1 cup finely chopped romaine hearts
- juice of 1 lime
- ¼ teaspoon salt
- black pepper to taste
FOR THE CHILI CASHEW CREMA!
- 1 cup cashews, soaked 1 hour
- 6 arbol chiles, seeded and soaked in water for 1 hour
- juice of 1 lime
- ¼ cup water from soaking chilis
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- 2 cloves garlic
FOR THE TACO SALADS!
- 4-8 4” corn tortillas
- 6 radishes, sliced
Instructions
FOR THE CASHEW CHILI CREMA!
- Blend everything together until smooth.
TO ASSEMBLE THE TACOS!
- To make the taco tortilla “bowls,” preheat your oven to 250. Turn a muffin or cupcake tin upside down and use the spaces between the cupcake molds to form the tortillas into the desired shape.
- Bake for 30-40 minutes or until crisp. It’s better to bake these slowly and at a low temperature to avoid any burnt flavor. When done remove from the oven and allow to cool.
- To build the salad, spoon in some of the bean salad into the tortilla bowls, garnish with some sliced radishes and a spoonful of the chile crema.
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