vegetarian barbecue

Take your barbecue up a level with this easy and tasty Mexican tortilla bowl salad. Grill the veggies then make the simple tortilla bowl to fill.

Mexican Chipotle Tortilla Bowl Salad

muffin tray

tsp vegetable oil oil

tortilla wraps

corn (I used frozen)

potatoes

red pepper

mango

cherry tomatoes

tbsp vegetable oil (divided)

oregano

⅛ tsp ground cumin

black beans ((400 grams/15 ounces can), drained and rinsed)

chipotle paste

avocado

of ½ a lime

(140 grams) plain yogurt (or vegan yogurt)

coriander

lime juice

sea salt

coriander/cilantro

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 tortilla bowls

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 salad

Mix all ingredients well in a bowl. Taste and add more chipotle paste if you like it hot.

For the dressing

Pile the tortilla bowls with the grilled vegetables, chipotle beans and salad leaves. Drizzle with the chipotle sauce and coriander (cilantro) and serve immediately.

To serve

Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner

Easy falafel burgers

chickpeas

onion,

garlic cloves, crushed

tsp coriander

tsp cumin

flat-leaf parsley, chopped

flour

vegetable oil

hummus

buns,

Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.

Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.

In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.

Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.

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Mexican Chipotle Tortilla Bowl Sala...

Easy falafel burgers

Top 2 vegetarian barbecue recipes from across the web

The most viewed vegetarian barbecue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Chipotle Tortilla Bowl Sala...

Easy falafel burgers

The most viewed vegetarian barbecue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine