Friday, June 3, 2016

taco salad with homemade tortilla bowls... 25 minutes

the goods:

4 burrito sized flour tortillas
shredded cheddar cheese

1 head romaine lettuce, chopped
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1/2 cup cilantro, roughly chopped
tortilla chips, for crumbling
lime wedges, for serving
homemade ranch dressing

Preheat oven to 375 degrees. Coat the inside of 4 oven-safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on rimmed baking sheets. Bake for 13 minutes. Remove from oven, sprinkle with cheese and bake for 2 minutes more, until cheese has melted. Let tortillas cool in bowls for 5 minutes before transferring to wire rack to cool completely.
Fill tortilla bowls with lettuce, beans, and tomatoes. Drizzle with dressing and a squeeze of lime and top with cilantro and chip crumbles.
(you can easily add grilled chicken to this salad for extra protein.)

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