For 2
Ingredients
Taco Bowls
2 tortillas of choice*, {burrito size}10-12 inch size
Avocado cooking spray
Salt
Salad toppings
Your favorite ranch dressing
Mexican blended cheese or shredded cheddar
Pickled jalapeno slices
1 avocado diced
Hot sauce, optional
Salad
2 cups of shredded Romaine lettuce
4-6 ox leftover steak, diced
Rinsed and drained half of a 15oz black bean can
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 large tomato, diced
Mild taco seasoning, 1 tablespoon
Directions
Make the bowls
Preheat oven to 400°F.
Spray the tortilla on both sides. Press the tortilla in a round, oven-safe bowl. Follow the rim of the bowl to pinch the edges of the flour tortilla and fold it.
Place bowl on baking tray. Bake the bowl on the bottom rack for 15 minutes until the edges have browned. Allow the tacos to cool until they reach room temperature. Fill with taco salad. As it cools, the tortilla will become crispier.
Salad mix
Combine the steak with the beans, scallions celery, tomato, and taco seasoning in a medium-sized bowl. Mix well. A;t according to your taste. You can add hot sauce to taste if you wish.
To assemble
Place 1 cup of lettuce shredded in each bowl ….
