Ingredients:
4 burrito-sized flour tortillas
cooking oil spray
1 11-ounce can corn
1 pound ground soy "meat"
1 1/2 cups chunky-style salsa
1 teaspoon each: chili powder, cumin, ground annatto (optional)
1/2 teaspoon garlic powder
6 cups torn romaine lettuce leaves
2 green onions, white and green part, sliced
2 small avacados, sliced just before serving
Dressing:
1/4 cup mirin (sweet rice wine)
1/4 cup soy sauce
2 tablespoons rice vinegar
juice of 1 lime (about 2 tablespoons)
Preheat oven to 350F. Push a tortilla into an 8-inch cake pan or other small pan to make a bowl shape. Spritz lightly with cooking oil spray and bake for 8-10 minutes or until golden. Repeat with other tortillas. Set aside.
Set oven to broil. Drain corn well and spread on a lightly oiled baking sheet. Broil 2-3 inched from heat for 5 minutes, or until corn begins to brown, stirring frequently.
Stir together soy "meat", salsa and spices in a sauce pan and heat.
To assemble salads, place 1 tortilla bowl on each of 4 plates. Toss together 3 tablespoons of dressing with lettuce and green onions and add to bowls. Put salsa mixture in the center of the lettuce, and top with corn and avacodo slices. Spoon more dressing on top.
Serves 4
Note: The dressing is very good with asian-inspired salads, too.
Adapted from Vegetarian Times.
