Ditch your store bought tortillas because these tortilla bowls are crispy, delicious, made with one ingredient, and BAKED not fried!
Eating out of an edible bowl just makes any meal more fun, am I right?? Especially a taco bowl because yall know I loveee my Mexican! Unfortunately when you get a taco shell bowl from restaurants they are usually deep fried and not the best choice you can make for your body. And while I am all about some balance and some YOLO-ing, I wanted to have a healthier option I could make myself! And when I tried it and it was AHH-mazing, I knew I had to spread the love and share it with yall! This one does not disappoint. Best part?
You only need one ingredient.
You probably guessed it – that ingredient is a tortilla! Whatever your favorite kind is. I am going to walk you through it step by step with pictures!
Let’s Make our Tortilla Bowls!
In addition to your tortilla you are going to need an oven safe medium sized dish to help you out. Whether that is a bowl, or another baking dish, as long as you can fit your tortilla in it, it will work!
See below, I used a ramekin and I just dropped and pressed my tortilla into it (nicely so it doesn’t tear!), creating a bowl shape:
Once you have your tortillas in the dishes, you are ready to pop them in the oven! You could just place the dish in the oven (depending on how sturdy it is) but to help me out I put mine together on a cookie sheet:
You will start by baking your bowls at 350F for twenty minutes. When that time has passed, your bowls will be stiff enough to keep their shape. So now we want to get those bottoms crispy!
Remove the cookie sheet and bowls from the oven. CAREFULLY remove your tortilla bowls from the ramekins (don’t burn yourself!) and place them by themselves in the oven like this:
You will bake them like this for another five minutes (or a couple more depending on your oven). This will get them crispy all around! Just check them and see if they feel crispy and look golden brown. Then you are ready to serve!
You can fill your bowls with anything you want, but I do share a recipe below for a super easy bowl that uses one of my new favorite ingredients – Banza chickpea rice! It would also be great served with this Picadillo! This will be great for your next at-home fiesta.
Baked Taco Tortilla Bowls
- Total Time: 22 minutes
- Yield: 1 bowl 1x
Description
Gluten Free Option, Vegan
Ditch your store bought tortillas because this tortilla bowl is crispy, delicious, made with one ingredient, and BAKED not fried!
Ingredients
Baked Tortilla Bowls:
- Tortillas (I used Angelic Bakehouse sprouted grain)
Fiesta Bowl Filling:
- 1/2 cup Banza chickpea pasta – cooked
- 1 can black beans – rinsed and drained
- Shredded lettuce
- Enchilada sauce
- Sriracha
- Optional: guac and/or plain greek yogurt (as sour cream substitute)
Instructions
Baked Tortilla Bowls:
- Preheat oven to 350F.
- Place tortillas in a oven safe bowl (I used a ramekin) to form bowl shape.
- Bake for 20 minutes in ramekin.
- Remove from ramekin and bake tortillas straight on the rack for 5 more minutes.
Fiesta Bowl Filling:
- Cook rice according to directions.
- In a small pan over medium heat, warm up beans in enchilada sauce.
- Combine beans, rice, and lettuce in bowl.
- Top with sriracha and any additional desired toppings and enjoy every last bite – all the way to the bowl!
Notes
Gluten Free Option – use a tortilla made from a gluten free flour – I recommend Mikey’s or Siete brands.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
If you try these bowls yourself please leave a comment below with your feedback! If you remake them on Instagram don’t forget to tag me at @donutworry_behealthy so I can see and send my love!
And if you need something fun to pair them with, be sure to check out my watermelon margaritas, and my fresh strawberry daiquiri recipes!
↓PIN ME FOR LATER↓
