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Taco salads are delicious, but generally gigantic and rarely veggie. These mini versions offer a more reasonable, and flexible, option. They could be a first course to an elaborate meal or just a fun new twist on a causal taco night!
Ingredients
Taco Bowls
2 cups Flour
1 cup water (give or take)
2 Tbs Flax seeds, ground (optional)
1 Tbs Pumpkin seed powder (optional)
1 tsp Baking Soda
1 tsp canola oil
1/4 tsp Salt
Filling
Veggie crumbles - 12 ounces
3 cloves garlic, diced
1/4 cup bell peppers, minced
1/4 cup onion, minced
Taco seasoning (store bought or see below)
Taco Seasoning
1 Tbs chili powder
2 tsp cumin
1 tsp paprika
1 tsp lime juice
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp pepper
Toppings
Lettuce
Onion
Tomato
Cheese
Salsa
Guacamole
Greek yogurt
(and/or anything else that sounds good!)
Tools
Tortilla maker (or tortilla press and skillet)
Mixer (optional, you can mix by hand)
Muffin or popover pan
Measuring cups/spoons
Mixing bowls
Knife/Cutting board
Piece of non-linty cloth
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Signing UpStep 1Make Tortillas
Making your own tortillas will make it easy to form them into bowls...
- In a large mixing bowl, combine dry dough ingredients
- Slowly mix in water until consistency is soft, but not sticky
- Turn out dough on floured surface and knead until smooth
- Form ball
- Cover in plastic wrap and set aside for at least 30 minutes
- Break into 10 - 12 pieces
- Roll into 3" balls
- Cover with damp cloth for 10 minutes
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/Fellow30RockNerd