How to Make Edible Tortilla Bowls in the Microwave
Crunchy Tortilla Bowls You Can Eat
I love tortilla shell bowls, don't you? Some companies might lead you to believe that there is something magical about a bowl shaped tortilla, so magical you must buy them pre-shaped. But, really, these are one of the easiest things you can make. It takes very little effort whatsoever! You can even do it in the microwave.
I used to make them in the oven all the time. I'd fill them with all sorts of different stuff. It's an easy way to have a delicious, filling meal.
It seems silly to turn on the oven for one bowl. In warmer months, who wants the oven on? Of course, I rarely think in advance what I want for dinner. It's usually 7pm when it hits me that I should eat something. I decided to find a quicker way to make one of favorite dishes.
I played around with making them in the microwave and it worked! I'll show you how easy it is and share my recipe for a quick meal with veggies and beans.
Microwave Safe Bowls
Be sure to use microwave safe bowls when making your tortilla bowls. Glass, ceramic, and plastic work well in the microwave.
For this recipe, I recommend a bowl or container that will make a shape you can fill. I found some bowls were too deep or not wide enough to make a real bowl shape.
I like a set of bowls that has a variety of sized, then you have bowls for different sized items. This set comes with three different size bowls with matching lids.
Start with Some Fresh Tortillas
You can use whatever your favorite tortillas are. I used some 6 inch dairy free, vegan wheat tortillas we had in the fridge. You can buy tortillas in all sorts of varieties: wheat, corn, rice. It's pretty easy to find vegan ones.
They don't have to be 6 inch. You can use the larger ones if you like. This is what I had on hand to work with.
Whether you are vegetarian or vegan, be sure to read the label on the package. Often times, store bought tortillas have butter, casein, and other dairy derived ingredients. On US labels, you should see "contains: dairy" listed under the ingredients. But, double check the ingredients to make sure.
Tortilla Shell Bowls
Have you ever made tortilla shell bowls?
Use Whatever Beans and Vegetables You Have on Hand
That's my mealtime motto...use whatever you have on hand. Today it's kidney beans, asparagus, mixed steamed vegetables, and garlic. That's what I'm filling my bowl with.
You can make this into a salad by adding lettuce, escarole, spinach, and other greens. Sprinkle on some oil and vinegar or your favorite salad dressing.
You can make it more like a burrito with mashed beans and rice. Top it with some plain yogurt, vegan sour cream, or other topping.
Or, you could just eat the bowl and forget the rest of dinner ;) They sure taste good!
How To Do ItClick thumbnail to view full-size
The Recipe for Beans and Vegetable in Edible Tortilla Bowls
With my physical limitations, I'm all about easy when it comes to dinner. This is a great recipe when you are pushed for time or don't feel like cooking. On a warm evening, it hits the spot. It's an easy meal to get the kids involved with, too.
(Note: I used a 900 watt microwave oven. You may have to adjust times depending on your microwave's wattage.)
Prep Time: 10
Total Time: 15
- One Tortilla
- One Cup of Steamed Vegetables
- Kidney or Pinto Beans
- Clove of Garlic chopped
- Plain Yogurt (optional)
- Scoop of Avocado (optional)
- Prepare one tortilla in the microwave. Place it in a microwave safe bowl. Heat for 1 minute. Remove from the microwave.
- Prepare the filling. I mixed leftover steamed vegetables (broccoli, cauliflower, asparagus, peas) with kidney beans. You can use whatever leftover vegetables you have in the fridge and whatever beans you like. Pinto beans would be great! Sprinkle some garlic on top and heat in the microwave for one minute.
- Spoon the filling into your tortilla bowl. Top with plain yogurt or whatever topping you like. Enjoy!
|Serving size: 1|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 3 g||15%|
|Unsaturated fat 13 g|
|Carbohydrates 121 g||40%|
|Sugar 18 g|
|Fiber 31 g||124%|
|Protein 27 g||54%|
|Cholesterol 0 mg|
|Sodium 1533 mg||64%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
The Versatile Bean
I admit it. I was forced to eat string beans a lot as a child. So, naturally, I can't stand them.
As an adult, I learned there were more to beans than being green. I found so many that I love like kidney, pinto, lima, navy, cannellini, soy...I couldn't list even more. It's a shame that more American diets are stuck with string beans, or that variant, French style, because there are so many tasty ones that you could eat. You could have a different one every day.
You can buy canned or cooked them yourself. I recommend a slow cooker especially if you are like me and you forget your cooking. No risk of frying the bottom of a pot with a slow cooker.
All you need is a cookbook with some great ideas for vegan recipes. And, you're on your way!
Some Ideas Sound Better in My Head
I am going to admit it. I mess up sometimes. Okay, so there was that time I thought plastic could survive in the over. (We're not going to talk about that, now are we?)
I made one bowl and decided I wanted another. As the first wasn't as bowl shaped as I would have liked, I decided to use a large coffee cup for the mold.
Well, it sounded like a good idea. Instead of a bowl, I got a really cute crunchy tortilla chip. It was too narrow and squished together to put anything inside. Tasted good though.
Don't they look cute together?
Thanks for checking out this recipe! I hope this gives you a quick, delicious idea for dinner.