Description
These Vegetarian Taco Bowls are filled with beans and veggies and are super easy to make!
Ingredients
Scale
for the taco bowls
- 6 small (6 inch) corn or flour tortillas
- 1 teaspoon avocado oil cooking spray
for the filling
- 1 tablespoon avocado oil or oil of choice
- 1 red bell pepper, chopped
- 2 (15 1/2 ounce) can black beans, drained and rinsed
- 2 garlic cloves, minced
- 3 tablespoons taco seasoning
- juice from one lime
- 2 tablespoons chopped cilantro
- 1/2 cup shredded Mexican cheese blend
- guacamole
Instructions
- Preheat the oven to 375 degrees. Warm your tortillas according to the package directions (this will prevent them from cracking or breaking).
- Lightly coat each tortilla with a small amount of oil or spray with cooking spray. Using a muffin tin that’s been turned upside down, tuck each tortilla in between 4 of the muffin cups, creating a bowl. Bake the tortillas in the preheated oven for 8-12 minutes, until they are lightly browned and hardened.
- Meanwhile, prepare the filling. In a large skillet, heat the avocado oil over medium heat. Add the onion and red bell pepper and cook until they are soft, about 5-8 minutes.
- Add the black beans and seasoning and gently stir to incorporate. Turn the heat down a touch, and continue to cook until the beans are warm, about 3 minutes. Turn off the heat and gently stir in the lime juice.
- Place your taco bowls on a baking sheet. Evenly divide the bean mixture between the eight cups. Top each bowl with some cheese and guacamole. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main meal
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 255
- Sugar: 2g
- Sodium: 400mg
- Fat: 11.1g
- Carbohydrates: 27g
- Protein: 8.5g