Tortilla Bowls

I ran across the most simple yet brilliant concept the other day, homemade tortilla bowls. I knew instantly I had to try it myself. Let me tell you, they were even better than I thought! I haven't ever been a huge fan of the super hard and crunchy edible bowls. These are nothing like the bowls you get at a Mexican restaurant, which in my opinion is a good thing! These tortilla bowls are crunchy, but still have a bit of soft chewiness to them as well. I love love loved dinner tonight!!

Stick a burrito sized soft tortilla in an oven safe bowl and bake. The end! Why have I never thought of this before?

I added a little pam to the bowl just to make sure the tortilla 

didn't stick, but it probably wasn't necessary.

3-4 minutes before the tortilla is done add a little cheese, this makes it heavenly!

Or maybe the pico de gallo is what makes things heavenly! I didn't have any lime juice (what is wrong with me?!) so I played around with a few spices and it turned out wonderfully!! I added a little cumin, because it's amazing, a little paprika, because it's amazing, a little pepper and a little sea salt.

Once the bowl cooled I added lettuce, pico, black beans, a spoonful of sour cream, 

a spoonful of our favorite Peruvian green sauce, and huge chunks of avocado.

The very best part was eating the bowl at the end with the last little bits of pico! Yum! Will be doing this again for sure!!

And this is what my children ate. Don't judge. I had to explain to Santi what a corndog was, then had to explain what a hot dog was. Lets just say HE LOVED IT! Luca on the other hand only ate the breading, no hot dog for him! Oh well, I guess it's not a bad thing for him to reject!

Tortilla bowls:

Use burrito size soft tortillas

Bake at 375 in oven safe bowls for approximately 10 minutes

Add a small amount of cheese and bake another 3-5 minutes

Remove from oven once cheese has melted and the tortilla is as crispy as you like

Cool on rack

Add whatever toppings or salad you choose