Mexican Salad in a Tortilla Ww 6 Pts
Crave a fresh, zesty twist on your salad game? This Mexican Salad in a Tortilla is a vibrant medley of flavors and textures packed into a crispy whole wheat tortilla bowl—perfectly guilt-free at just 6 WW points! Featuring crunchy romaine, protein-rich black beans, sweet corn, creamy avocado, and tangy cherry tomatoes, this dish is elevated with a spiced Greek yogurt salsa dressing that's bursting with smoky cumin and chili powder. Topped with reduced-fat cheddar and a squeeze of fresh lime, it's a wholesome, colorful meal that's ready in under 30 minutes. Ideal for those seeking a healthy, Weight Watchers-friendly lunch or dinner, this recipe is sure to impress while keeping you on track!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pieces Large whole wheat tortillas
- as needed Cooking spray
- 4 cups Romaine lettuce, shredded
- 1 cup Black beans, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 1 cup Corn kernels (fresh, canned, or frozen and thawed)
- 1 medium Avocado, diced
- 0.5 cup Reduced-fat shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedge
- 0.5 cup Salsa
- 0.25 cup Fat-free Greek yogurt
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Chili powder
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C).
Lightly spray the tortillas on both sides with cooking spray. Place each tortilla into a medium-sized oven-safe bowl or drape over an upside-down ramekin to form a bowl shape.
Bake the tortillas for 8-10 minutes, or until golden brown and crispy. Remove from the oven and let them cool completely.
In a small mixing bowl, combine the salsa, fat-free Greek yogurt, cumin powder, chili powder, and salt. Stir well to create a creamy dressing.
In a large mixing bowl, combine shredded romaine lettuce, black beans, cherry tomatoes, corn, avocado, and shredded cheddar cheese.
Add the dressing to the salad mixture and toss gently to coat all ingredients evenly.
Divide the salad evenly among the tortilla bowls.
Garnish each salad with a sprinkle of fresh cilantro and serve with a lime wedge for squeezing on top.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.0 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
