Tostada Salad Bowl Recipe

Preheat oven to 375°F (190°C) if baking tortillas, or heat a large skillet over medium-high heat if frying/pan-toasting.

For tostada bowls: If you want to shape tortillas into bowls, lightly brush both sides of each flour tortilla with vegetable oil (about 1/2 tbs per tortilla). Drape each tortilla over the bars of an inverted metal cooling rack on a baking sheet, or press into an oven-safe bowl to form a bowl shape. Bake 8–12 minutes until crisp and lightly golden, flipping once if needed. Alternatively, to pan-fry, heat 1/4" of oil in a skillet to medium-high and fry each tortilla 30–60 seconds per side until crisp, then drain on paper towels.

Rinse rice under cold water until water runs clear. In a small saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed rice and toast, stirring, for 1 minute.

Add 2 cups water or stock and 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While rice cooks, prepare beans: in a small saucepan, combine drained black beans, 1 tbs lime juice, 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp salt. Heat over medium-low until warm, 5–7 minutes, stirring occasionally. Adjust seasoning to taste.

Pat the meat dry. If using chicken or steak, slice into thin strips; if using ground beef, keep whole for browning.

In a bowl, toss the meat with 1 tsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat a skillet over medium-high heat. For sliced chicken or steak: add a drizzle of oil and cook strips 3–5 minutes per side (chicken) or until desired doneness (steak). For ground beef: cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Squeeze juice of 1 lime over the cooked meat and stir. Remove from heat and keep warm.

Combine diced tomatoes, 1/4 cup diced onion, 1/4 cup chopped cilantro, minced jalapeño (if using), 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir and taste; adjust lime or salt as needed. Let sit 5–10 minutes for flavors to meld.

Make the guac sauce: scoop the avocado into a bowl and mash until mostly smooth. Stir in 2 tbs Greek yogurt (or omit for pure guacamole), 1 tbs lime juice and 1/4 tsp salt. If you want a thinner drizzleable sauce, add 1–2 tbs water or olive oil and whisk to desired consistency. Taste and adjust seasoning.

Place shredded cheese and sour cream in serving bowls for assembly.

Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add 1 clove minced garlic and 2 tbs finely chopped onion; sauté 1–2 minutes until fragrant and translucent.

Add 1 cup crushed tomatoes, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp chipotle or chili flakes if using. Simmer gently 6–8 minutes to meld flavors. Taste and adjust salt or heat. Keep warm until assembly.

Place a baked or fried tortilla bowl on each plate.

Add 1/4 of the cooked rice to the bottom of each tortilla bowl.

Top rice with 1/4 of the warm seasoned black beans.

Add 1/4 of the cooked protein atop the beans.

Spoon 2–3 tbs pico de gallo over the protein on each bowl.

Drizzle 1–2 tbs guac sauce on each bowl and add a dollop (about 1 tbs) of sour cream if desired.

Scatter 1/4 cup shredded cheese over each bowl (it will melt slightly from warm components).

Spoon 2 tbs warm tomato sauce (salsa roja) around or over the toppings for extra savory tomato flavor.

Garnish with cilantro leaves, a lime wedge and optional sliced radish or shredded lettuce. Serve immediately so the tortilla stays crisp.