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
Scale
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.
Nutrition
- Serving Size: 1 bowl