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

Step 1: Make 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

Step 2: Form Bowls

Place each ball of dough in the tortilla maker and press just until lightly cooked (for me, this was 20 - 30 seconds). This will keep the tortillas soft enough to shape and less likely to overcook in the oven.

Fold the tortillas into a popover or muffin pan. Press down on the bottom to make sure you will have enough of a flat surface for the shell to stand up.

Bake at 325^oF for 10 - 15 minutes.
Check after 10 minutes. You want the shells to harden, but not to brown too much.