There is no secret about it Jake and I love a good taco night. But the problem with taco night is you can gobble down a ton of tacos before you even realize it. Having all the fixings laid out in bowls ready to pile into our tortillas makes us forget about portion control which can be a problem, especially on my end.
To change it up, but still enjoy our mexican food I decided to bake tortillas into my own little bowls. I am sure you have all seen the as-seen-on-tv gadget that bakes up perfect bowls in a few minutes. Thats all good, but i decided why should I buy another thing to cook only one item, so brain storming I went. I have heard you can just flip over muffin tins and put the tortilla in there to get the shape, but the problem is I baked vegan brownie cupcakes at Jake’s house over the holidays and have been to lazy to take the tins home, so what else did I have that was oven safe? MASON JARS!!
I know, that doesn’t look like it is going to work, I was skeptical but you’ll see. All I did was take the jar and flip it upside down on a cookie sheet, then sprayed each side of the tortilla lightly with coconut oil. Drape the tortilla over the jar and bake it at 350 until its crispy, usually about 10 min or so. This would probably work better if you heated the tortilla in the microwave for a few seconds to get it softer, but this was the first time I tried it and I wanted to start with as few steps as possible.
Now for the filling. Jake’s go to protein is turkey and chicken. The poor guy seems to eat it every day. I always ask if he wants to change the turkey for beef but he always declines, so don’t think I am a one protein wonder.
Sorry to the vegetarians on my page, I know yuck… I cooked the turkey in no oil and seasoned it with different taco-eque seasonings. Jake says I do a good job seasoning it, I have never tasted it I just go by color and I never measure.
My filling is a little prettier. I cut up zucchini, red onion, and every color bell pepper you can buy. I usually have a huge bag of this mixture cut up in my fridge, and I pretty much just add it to whatever I am eating that day. It’s super easy and keeps me eating my veggies.
I also made a natural spanish rice mixture from a box, and unfortunately had to buy guacamole because none of the avocados were ready at the store I was at but it worked out because it was getting late and I honestly didn’t really need another thing to make.
Now for the good stuff! Check it out all piled together
Jake’s is rice, black beans, turkey, salsa, cheese and jalapeños that he picked off right after the photo was done.
Don’t worry my bowl isn’t nearly as bland as his!
Mine starts with raw baby spinach, a little rice, black beans, my sautéed veggie mixture, salsa, and guacamole, then I piled on more jalapeños when I was done lol.
I baked the tortillas just a smidge too long, but I also think they also needed to go a bit lower in my oven to be more centered since the jar was holding them up. So if you cook them as I did maybe lower your rack before you put them in. I liked them super crispy though so they were fine for me, plus these were whole wheat so they are a little darker than the standard wheat tortilla anyway
Let me know what you think and if you try it! It was so easy and really good!
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