Description
A delicious and healthy way to enjoy tacos in a crispy tortilla bowl.
Ingredients
Scale
- 8 small gluten-free tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Shape the tortillas into bowls using muffin tins.
- Bake the tortillas for 10-12 minutes until crispy.
- In a bowl, combine black beans, corn, avocado, tomatoes, onion, and cilantro.
- Add lime juice, salt, and pepper to the mixture.
- Fill the tortilla bowls with the mixture.
- Serve immediately and enjoy.
Notes
- Feel free to add other toppings like salsa or vegan cheese.
- Store leftover filling in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tortilla bowls, taco cups, vegan, gluten free