Love is in my Tummy

Plant-based flavor

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Mini Taco Bowls

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Everyday can be Cinco de Mayo with these Mini Taco Bowls, made with wheat tortillas, the shells are baked, making them high fiber + low-fat!

Mini Taco Bowls

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the shells
  • 4 wheat tortillas, quartered
  • Oil, for brushing
  • Salt, to taste
For the Guacamole
  • 1 avocado (flesh weighs 140g)
  • 2 tbsp chopped shallots
  • 1 tbsp chopped tomato
  • 1 garlic, mashed
  • 1 tbsp cilantro
  • Generous squeeze of lemon juice
  • Salt, to taste
More toppings
  • 0.5 cup cooked beans
  • 1 cup iceberg lettuce, chopped
  • 0.5 cup chopped onion
  • 0.5 cup chopped tomato
  • 0.5 cup corn kernels
  • 0.25 cup cilantro, chopped
  • Sour cream (optional)
  • Shredded cheese (optional)

Method
 

Make the taco shells
  1. Preheat oven to 425°F/220°C.
  2. Press each tortilla quarter into a muffin cup. Brush/spray with vegetable oil and sprinkle a pinch of salt on each.
  3. Bake in the preheated oven at 425°F/220°C for 8-10 minutes. Keep an eye, the tips tend to burn a bit.
  4. Cool completely on a wire rack. Store in an air-tight container for a week. If it goes soft, it can be made crisp again in a 200°F/90°C oven.
Make the Guacamole
  1. In a bowl, mash the avocado flesh with a fork. Generously squeeze fresh lemon juice to prevent discoloration. Stir in the chopped onion, tomatoes, cilantro and the mashed garlic. Season with salt to taste.
  2. Cover and refrigerate for 30 minutes to let the flavors mature.
Assemble
  1. Place the tortilla shells, toppings and guacamole on the table. Assemble just when you are ready to eat. Make different combinations to make each taco a little bit more interesting.