Tortilla Baskets Filled with a Mango and Avocado Salad

Ever had one of those lazy Sunday mornings where all you want to do is lounge around in your PJs in your soft bed with the most extravagantly beautiful, but also ridiculously-simple-to-put-together breakfast ever? Around here in the Straight-up Bananas HQ that happens a little more than I’d care to admit. Last Sunday I decided to have these super clean, super easy and super quick baked tortilla baskets with a mango and avocado salad topped with some smoked tuna for breakfast and I couldn’t care less that I was having some pimped up leftovers from last night’s dinner.

Oh, and remember that day when it rained gatos y perros in Dubai? Ooooof course you do, because it’s 1 week later and we’re still constantly hearing about it, non?

Anyhoo, that was the day I decided to make a Caribbean feast so grand that the gloominess outside could never get to me! And boy, did it go well! I made a Caribbean dinner fit for a king with the husband and had the leftovers for breakfast the next day and I ain’t even made.  I made my own rendition of Lorraine Pascal’s Caribbean 3 course meal with baked tortilla baskets as the starters, the sweet potato and fish coconut curry with homemade rye roti as the main and a killer spiced chocolate cake for dessert. Oh. Dear. Lawd.

Take a look at these hot mamas! Breakfast in bed never looked this sexy!

Tortilla Baskets

Here’s what you’ll need:

  1. 4 corn tortillas
  2. 1 can of kidney beans
  3. 1 diced ripe mango
  4. 1 diced ripe avocado
  5. The juice of 1 lime
  6. A handful of chopped cilantro
  7. 1 diced crunchy bell pepper (I used an orange one)
  8. A pinch of sea salt and pepper to taste
  9. A glug of extra virgin olive oil
  10. Chopped spring onions

 

Here’s how it’s done, son:

  • First, preheat your oven on medium heat.
  • Then, cut your tortillas into quarters.
  • Then, lightly coat the tortillas with some oil so that they get nice and crispy in the oven.
  • In a muffin tray, stuff two of the tortilla quarters in and put to bake for 10 minutes or until tortillas are golden and crunchy.
  • While the tortillas are baking, you can make the salad by combining all the ingredients above.
  • Once the tortillas are nice and golden brown remove them carefully from the muffin and let cool.
  • Once the tortilla baskets are cooled down and you’re ready to serve, scoop in some of your salad.

If you’re not thinking of eating the baskets immediately, do not put the salad in or else it’ll get super soggy. For this breakfast in bed, the tortilla baskets were already made the night before and the mango and avocado salad was already in a mason jar so I just assembled them and tried to make them a bit more breakfasty by serving them with some smoked tuna and a soft-boiled egg on the side.

You will knock your guest’s socks off with this one. They look so damn pretty that one would think they’d take hours of slaving over a hot stove and a rediculous amount of culinary prowess to get done, but they couldn’t be more wrong. You’ll have these easy, quick and clean babies in and around your mouth within 15 minutes!

Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

 

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