Tex-Mex Salad Bowl
Serves 5
10 mins prep
15 mins cook
25 mins total
If you are looking for a plant-based protein and fiber packed meal that your whole family will love, get ready to whip up one of the easiest dinners you could ever make!
eachFlatout ProteinUp CarbDown Flatbreads
cupblack beanscanned, drained
cupkidney beanscanned, drained
cupcannellini beanscanned, drained
cupfresh salsa
cupfrozen corn
smalljalapenodiced
tbspchili seasoning
mediumred bell pepperchopped
mediumgreen bell pepperchopped
tbspolive oil
eachCalifornia avocadodiced
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat oven to 375 F.
Place your flatbreads into an upside down muffin pan. Press down on the flatbread to create a ‘bowl’ shape.
Bake for 10 minutes or until the flatbread has become lightly browned and crispy in texture.
While the flatbread is baking, place a large pan over medium heat with olive oil.
Add in beans, corn, jalapeno, salsa, and chili seasoning. Bring to a rolling bowl then lower heat and cover for 5 minutes.
Remove bowls from the oven and place 1 cup of lettuce into each bowl. Top lettuce with 1/5 of chili mixture.
Sprinkle bell peppers, carrots, avocado, and cheese evenly over each bowl.
Serve with a side of salsa or sour cream and enjoy!
