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Taco bowls have become a beloved staple in many households, effortlessly combining the vibrant flavors of traditional tacos with the convenience of a hearty bowl meal. Their appeal lies in the perfect balance of textures and tastes, from the crunch of the taco shell to the freshness of the toppings. Crispy Baked Taco Bowls elevate this experience, offering a delightful twist that not only satisfies cravings but also allows for endless customization.

Crispy Baked Taco Bowls

Elevate your family dinners with these Crispy Baked Taco Bowls, a perfect blend of flavor and convenience. Experience the satisfying crunch of baked tortilla shells filled with fresh ingredients like black beans, tomatoes, and avocado. This recipe allows endless customization to suit everyone's taste preferences, from hearty proteins to vibrant veggies. Easy to prepare and full of nutrition, these taco bowls are sure to become a favorite in your home. Get ready to enjoy a colorful and delicious meal!
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Ingredients
  

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded lettuce

1 cup diced tomatoes

1 cup black beans, rinsed and drained

1 cup cooked corn (fresh, frozen, or canned)

1 avocado, diced

½ cup sour cream

½ cup salsa

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Shape the Tortillas: Lightly brush both sides of each tortilla with olive oil. Press the tortillas into the cups of a muffin tray to form bowl shapes. If the tortillas are too thick, you can warm them in the microwave for about 10-15 seconds to make them pliable.

      Add Cheese: Sprinkle about 2 tablespoons of shredded cheese into the bottom of each tortilla bowl, helping them hold their shape during baking.

        Season and Bake: Place the muffin tray in the preheated oven and bake for 10-12 minutes, or until the tortillas are golden brown and crispy. Keep an eye on them to prevent burning.

          Prepare Filling: While the bowls are baking, in a large bowl, combine the black beans, corn, diced tomatoes, diced avocado, chili powder, cumin, and salt and pepper to taste. Mix until well combined.

            Assemble Bowls: Once the tortilla bowls are done, remove them from the oven and let them cool for a couple of minutes. Carefully lift them from the tray. Begin filling each taco bowl with the black bean mixture, layering it generously.

              Top with Fresh Ingredients: After filling the bowls, add shredded lettuce on top, followed by a dollop of sour cream and a spoonful of salsa.

                Garnish and Serve: Finish with fresh cilantro leaves for garnish if desired. Serve immediately for an irresistible presentation and crunch!

                  Prep Time, Total Time, Servings, in one line: 15 minutes | 30 minutes | Serves 4