Southwest Bowl Recipe
Shredded iceberg lettuce, black beans, roasted corn, cherry tomatoes, avocado, jalapeños, Mazina tortilla strips, a zesty salsa, and chili lime aioli. Garnished with cilantro and a lime wedge.
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Ingredients
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Base & Vegetables
Beans & Corn
Tortilla Strips
Zesty Salsa
Chili Lime Aioli
Garnish & Finish
Method
Base & Vegetables
- 1
Prepare vegetables
Shred the iceberg lettuce into bite-sized pieces and divide 4 cups among two serving bowls (about 2 cups per bowl). Halve the cherry tomatoes, dice the avocado, thinly slice the jalapeño (remove seeds if desired for less heat), and chop the cilantro. Reserve lime wedges for serving.
Beans & Corn
- 2
Sauté beans and roast corn
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred and softened, about 4–6 minutes. Add the drained black beans, smoked paprika, ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Stir and cook until beans are warmed through, about 2–3 minutes. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.
Tortilla Strips
- 3
Make crunchy tortilla strips
Preheat oven to 350°F (175°C) if baking, or heat 1/4 inch oil in a skillet for frying. Cut each tortilla into 1/2-inch strips. If baking: toss strips with 2 tsp vegetable oil and 1/4 tsp salt, spread in a single layer on a baking sheet, and bake 8–12 minutes until crisp and lightly browned, shaking pan halfway through. If frying: heat oil to medium and fry strips in batches 30–60 seconds until crisp, drain on paper towels, then immediately season with 1/4 tsp salt. Set aside.
Zesty Salsa
- 4
Make the salsa
Combine the finely diced roma tomato, red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/4 tsp salt, 1/8 tsp black pepper and optional 1 tsp diced jalapeño in a small bowl. Stir gently and let sit for at least 5 minutes to meld flavors. Taste and adjust lime and salt as needed.
Chili Lime Aioli
- 5
Whisk the aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon lime juice, 1/2 tsp chili powder, 1 tsp minced garlic, 1/2 tsp honey (or agave), and 1/8 tsp salt. Add 1 teaspoon water if needed to reach a drizzling consistency. Taste and adjust seasoning — more lime for brightness, more chili powder for heat. Transfer to a squeeze bottle or small serving bowl.
Assembly & Garnish
- 6
Assemble the Southwest Bowl
Divide the shredded lettuce between the two bowls (if not already). Arrange warmed black beans and roasted corn on one side of each bowl. Add halved cherry tomatoes, diced avocado, and sliced jalapeño in separate sections. Spoon 2–3 tablespoons of the zesty salsa into each bowl. Drizzle about 1–2 tablespoons of chili lime aioli over the bowls (or serve on the side). Scatter Mazina tortilla strips generously over the top.
- 7