Vegetarian Bean Salad Bowl Recipe

The quest for vegetarian meals that Em will like continues. I think I’ve found a winner with this vegetarian bean salad bowl recipe. The best part? This is a no-cook, no-bake recipe so when it’s hot and muggy outside you don’t have to bother with turning on the stove or the oven.

These Bean Salad Bowls are completely customizable to meet individual tastes too, and that’s a huge bonus in our house.

To make the tortilla bowl find a microwave safe bowl and turn it upside down. Place a 12″ tortilla shell over it and place in the microwave for 2-3 minutes. Remove from microwave and let it cool completely. The shell should hold the bowl shape and be slightly crispy. If it doesn’t hold the shape microwave for another 1 minute.

If you want to get fancy, you can grab some of these tortilla bowl makers and bake them.  They turn out crispier this way, but it does mean turning on the oven.

The next part requires opening some cans and mixing together a few ingredients. I tossed together some diced Red Gold tomatoes, some canned corn, and a diced avocado in a medium sized bowl.

Last step, layer up the Bean Salad Bowl. Spread some refried beans on the bottom, add a layer of sour cream, top with black beans, spoon on some of the tomato mixture and then finish with cheese.

That’s it! Eat with a fork or with tortilla chips.

I made Em’s bowl without the beans so she basically had salsa and cheese in her bowl. Everyone was happy.

Vegetarian Bean Salad Bowl Recipe

4-12″ tortilla shells
1/2 cup refried beans
1/2 cup sour cream
1 cup black beans
1/2 cup corn
1 can Red Gold diced tomatoes
1 avocado, peeled, pitted, and diced
4-8 ounces shredded cheese

Invert a small to medium sized bowl and place a tortilla shell over it. Place it in the microwave for 2-3 minutes. Remove and let cool completely. The shell should hold its shape and be slightly crisp. If it isn’t, cook for another 1-2 minutes.

In a medium sized bowl combine corn, tomatoes, and avocado.

Toss together.

Assemble the Bean Salad Bowls. Refried beans, sour cream, black beans, tomato mixture, cheese.

Eat with a fork or serve with tortilla chips.

Enjoy!

For a last minute meal ready in minutes, this can be a go-to option.  Add black beans, refried beans, pinto beans, or even grilled chicken to the mix if you aren’t vegetarian.  The possibilities are endless!

More Vegetarian Dishes:

• Tomato Basil Mozzarella Pesto Sandwich
• Quinoa Stuffed Peppers with Roth Cheese
• Vegan Meatball Sandwich Recipe
• Black Bean Burrito Recipe

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These are incredibly easy to make and if you have about ten minutes you can mix up a batch and have them cooling in no time at all. I used vegan butter and almond milk for Em’s lactose issues, but you can use good old fashioned butter and milk as well. Either will work.

I”m actually getting ready to make a batch for Alan and I’m going to try making it with chocolate milk. It will either be a new family favorite or end up in the garbage. Sadly, playing in the kitchen usually nets a few disasters before you find success (kind of like life).

These turned out perfect! Emma’s only complaint was that they were too good. That is a good complaint to have.

Vegan No-Bake Peanut Butter Cookies Ingredients

1 3/4 cups sugar
1⁄4 cup Earth Balance butter substitute
1⁄2 cup almond milk
1 cup peanut butter
3 scoops Purely Inspired vanilla protein powder, optional
1 teaspoon vanilla
3 cups rolled oats (old fashioned)

Vegan No-Bake Peanut Butter Cookies Directions

In a large sauce pan bring the sugar, Earth Balance and almond milk to a full rolling boil (one that continues to boil as you stir).
Boil for one minute while continually stirring.
Remove from heat, mix in peanut butter, protein powder, and vanilla. Mix until peanut butter is completely blended into the mixture.
Add rolled oats,
Quickly drop spoonfuls of cookie mixture onto a parchment paper lined baking sheet. Let cool completely.

Check out the other almost vegan/vegan cookie recipes!

https://www.fivespotgreenliving.com/healthy-cookies-with-chickpeas-oatmeal-and-chocolate-chips-glutenfree/
https://allshecooks.com/no-bake-chocolate-drop-cookies/
https://allshecooks.com/no-bake-chocolate-oatmeal-cookies/

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This, combined with a really good quality extra virgin olive oil, is all you need to make this classic shine!

Read more to learn how to make this Caprese salad. Your taste buds will thank you!

WEIGHT WATCHERS FREESTYLE TIP

I love this salad during the summer using tomatoes straight from the garden that have been warmed by the sun. Pair that with fresh mozzarella, drizzled with some balsamic vinegar (LOVE) and EVOO and I’m in heaven! Now, if you adhering to Weight Watchers Freestyle you’ll want to adjust this recipe.

As is this recipe is 14 POINTS per serving (OUCH!!!). However, if you drizzle just the tomato with some olive oil and balsamic vinaigrette you can reduce the point value to 4 points.

Yes, you have to omit the cheese but in the long run, you’ll appreciate that you skipped the cheese.

Find more Weight Watcher Freestyle Recipes here.

HOW TO MAKE A CAPRESE SALAD

Caprese Salad Ingredients

4 large ripe tomatoes
12 oz. fresh mozzarella, large ball
1 large bunch fresh basil, washed and dried
3 T. really good extra virgin olive oil
1 cup of balsamic vinegar
Sea salt and fresh-cracked black pepper, to taste

Click Here For More Summer Salad Recipes

Caprese Salad Directions

Thoroughly wash and pat tomatoes and fresh basil dry. Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices. Cut fresh mozzarella into ¼” thick slices, as well.

On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.

To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.

Let glaze cool slightly before drizzling over the fresh tomato, mozzarella and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.

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