Vegetarian Mexican Salad Boats
I made these last night for dinner, they are fabulous, with just the right amount of spice. I served them with Shrimp Enchiladas with Jalapeño Cream Sauce. Yum….
What it took for 15 boats:
1 bunch romain hearts, rinsed and separated
1 Tablespoon cumin
1 Tablespoon chili powder
1 (14.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can sweet corn, drained and rinsed
4 radishes, thinly sliced
10 cherry tomatoes, halved
1/2 cup cilantro, roughly chopped
5 Tablespoons extra-virgin olive oil, divided
course salt and freshly ground pepper
1 avocado, diced
Heat 2 Tablespoons extra-virgin olive oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Saute about 10 minutes, until browned and cooked through. Remove from heat.
In a small bowl, whisk together the remaining 3 Tablespoons extra-virgin olive oil, juice from the lime, cilantro and another pinch of salt and pepper.
In a bowl, combine the beans, corn sweet potatoes, tomatoes, and radishes. Toss.
Pour in the dressing and toss to combine.
Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.