Mexican restaurants started serving salads in edible tortilla bowls in 1970s California to avoid washing dishes during labor shortages.
Taco Scoopable Salad
Dive into a vibrant and wholesome taco scoopable salad that's ideal for your meal prep game! Featuring zesty black beans, crunchy bell peppers, and a sprinkle of fresh cilantro, this colorful dish comes together effortlessly and is bursting with flavor. Perfect for lunch or dinner, it's a tasty way to keep your healthy eating on track!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 orange bell peppers, diced
- fire roasted corn (I buy frozen) (240 ml)
- 2 jalapeños, diced
- juice of 1 lime
- ½ a red onion, diced
- cherry tomatoes, dicedoptionalomit if not preferred
🥛Dairy & Eggs(1)
- cheddar cheese, shredded
🫙Pantry Staples(1)
- 1 can black beans
🧂Spices & Seasonings(1)
- taco seasoning
🍯Sauces & Condiments(1)
- salsa verde
📦Other(2)
- 2 spoonfuls of @chosenfoods Classic Mayo (30 ml)
- ground chicken or beef (454 g)
👨🍳 Instructions
- 1
Spray pan with avocado oil spray, add ground chicken or beef, season with taco seasoning, and add salsa verde. Cook until meat is cooked through.
- 2
Dice the orange bell peppers, jalapeños, red onion, and cherry tomatoes. Add to a large bowl with black beans, fire roasted corn, and cheddar cheese.
- 3
Add mayo, lime juice, salsa verde, and taco seasoning to the bowl. Toss to combine, then add in the cooked meat and avocado. Store in the fridge for up to 4 days.
💡 Pro Tips
- ✓Cook ground meat to 165°F internal temperature, then let it cool for 10-15 minutes before adding to salad to prevent wilting delicate greens and melting cheese prematurely.timing165°F, 10-15 minutes
- ✓Drain and rinse black beans for 30 seconds under cold water to remove 40% of excess sodium and prevent the salad from becoming too salty or watery.technique30 seconds, 40% sodium reduction
- ✓Add diced avocado last and toss gently to prevent oxidation and maintain texture, as avocado's enzymes break down when mixed aggressively with acidic ingredients.technique
- ✓Use a 2:1 ratio of mayo to lime juice in your dressing base to create proper emulsification that won't separate when stored in the refrigerator.ingredient2:1 ratio
- ✓Dice vegetables to uniform ¼-inch pieces so each scoop delivers consistent flavor distribution and prevents larger pieces from breaking tortilla chips.technique¼-inch pieces
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican restaurants started serving salads in edible tortilla bowls in 1970s California to avoid washing dishes during labor shortages.
Taco Scoopable Salad
Dive into a vibrant and wholesome taco scoopable salad that's ideal for your meal prep game! Featuring zesty black beans, crunchy bell peppers, and a sprinkle of fresh cilantro, this colorful dish comes together effortlessly and is bursting with flavor. Perfect for lunch or dinner, it's a tasty way to keep your healthy eating on track!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 orange bell peppers, diced
- fire roasted corn (I buy frozen) (240 ml)
- 2 jalapeños, diced
- juice of 1 lime
- ½ a red onion, diced
- cherry tomatoes, dicedoptionalomit if not preferred
🥛Dairy & Eggs(1)
- cheddar cheese, shredded
🫙Pantry Staples(1)
- 1 can black beans
🧂Spices & Seasonings(1)
- taco seasoning
🍯Sauces & Condiments(1)
- salsa verde
📦Other(2)
- 2 spoonfuls of @chosenfoods Classic Mayo (30 ml)
- ground chicken or beef (454 g)
👨🍳 Instructions
- 1
Spray pan with avocado oil spray, add ground chicken or beef, season with taco seasoning, and add salsa verde. Cook until meat is cooked through.
- 2
Dice the orange bell peppers, jalapeños, red onion, and cherry tomatoes. Add to a large bowl with black beans, fire roasted corn, and cheddar cheese.
- 3
Add mayo, lime juice, salsa verde, and taco seasoning to the bowl. Toss to combine, then add in the cooked meat and avocado. Store in the fridge for up to 4 days.
💡 Pro Tips
- ✓Cook ground meat to 165°F internal temperature, then let it cool for 10-15 minutes before adding to salad to prevent wilting delicate greens and melting cheese prematurely.timing165°F, 10-15 minutes
- ✓Drain and rinse black beans for 30 seconds under cold water to remove 40% of excess sodium and prevent the salad from becoming too salty or watery.technique30 seconds, 40% sodium reduction
- ✓Add diced avocado last and toss gently to prevent oxidation and maintain texture, as avocado's enzymes break down when mixed aggressively with acidic ingredients.technique
- ✓Use a 2:1 ratio of mayo to lime juice in your dressing base to create proper emulsification that won't separate when stored in the refrigerator.ingredient2:1 ratio
- ✓Dice vegetables to uniform ¼-inch pieces so each scoop delivers consistent flavor distribution and prevents larger pieces from breaking tortilla chips.technique¼-inch pieces