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.)