Friday, March 15, 2013

40 Meatless Meals: Homemade Taco Salad Shells

This is a great recipe for when you have just a few tortillas left in the fridge, since you only need one per person. Make a generous serving of black beans and rice, and top with greens, salsa, and whatever other favorite taco toppings you have on hand.

  • burrito-size flour tortillas
  • Olive oil or Canola oil
  • one oven-safe cup or canning jar per tortilla

Preheat the oven to 400º. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them.

Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub about a teaspoon of oil on the front and back of the tortilla. Drape each tortilla over a cup or jar and gently mold into a bowl shape.

Bake for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Let cool for a few minutes before gently removing them from the cups or jars.

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