Recipes for Filling Tortilla Bowls Baked with The Perfect Tortilla Pan

If you read my earlier post about the Perfect Tortilla Pan, you might be wondering how we like using this product and what fillings we’ve been putting in baked tortilla bowls. Actually, I can’t take credit, because it’s been my wife whipping up these quick and healthy bowl-centric vegetarian summer meals. She used whole-wheat tortillas, but you can substitute regular wheat or even gluten-free. The tortillas come out toasty and crisp every time, without any oil or fat.

Summer quinoa, tomato and endive tortilla bowl salad

Summer quinoa, tomato and endive tortilla bowl salad
Summer quinoa, tomato and endive tortilla bowl salad

Enough protein in the quinoa and cheese to call this easy salad a complete dinner! If jalapeño peppers are too hot for you, substitute a ripe red bell pepper for that luscious cool crunch.

Ingredients:

  • Wheat 8″ tortillas
  • Cooked quinoa*
  • Chopped endive, tomatoes and jalapeño peppers
  • Vinegar and oil
  • Grated cheese

 *Basic Quinoa Recipe  

  • 2 cups water
  • 1 cup quinoa
  • Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Makes 3 cups.

 

Hearty pinto bean and veggie tortilla bowl salad

Hearty pinto bean and veggie tortilla bowl salad
Hearty pinto bean and veggie tortilla bowl salad

I keep cans of pinto and black beans around for those nights when dinner has got to be on the table quick. In a tortilla bowl with fresh veggies and hot sauce, they beat any Mexican carry-out around. If you crave a little more enjoyment, grate some good sharp cheddar cheese over the top, and dig in!

Ingredients:

  • Wheat 8″ tortillas
  • Cooked pinto beans (black beans are also yummy!)
  • Chopped lettuce, tomatoes, cilantro and jalapeño peppers
  • Vinegar, oil, hot sauce and garlic

 

Spring lettuce, radish and red onion tortilla bowl salad

Spring lettuce, radish and red onion tortilla bowl salad
Spring lettuce, radish and red onion tortilla bowl salad

A Spring salad with crisp lettuce, crunchy radishes and chopped red onions is terrific served in a tortilla bowl. The raspberry vinegar and a good olive oil make everything sing in the mouth! If you want to make it more substantial, sprinkle  Gorgonzola or bleu cheese crumbles on top.

Ingredients:

  • Wheat 8″ tortillas
  • Chopped lettuce, radish and red onion
  • Raspberry vinegar and olive oil

Directions for making tortilla bowls:

Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft.

Press tortillas into Perfect Tortilla Pans, bake for 10-12 minutes or until evenly browned. Remove from oven, gently slip out of pans, plate and fill with delicious salads!

These are a few of my original bowled concoctions, but you get a recipe book with the pans with many more ideas including traditional taco salads. Here’s where to buy your own Perfect Tortilla Pans.

2 thoughts on “Recipes for Filling Tortilla Bowls Baked with The Perfect Tortilla Pan

  1. I received a perfect tortilla pan set but I did not have a recipe book with it. The 4 pans was the only thing in the box. Could you please send me one to the address below:
    Lenora Jurek
    (Address redacted)

    1. Lenora, we only stream commercials on our site. We’re not the seller of this product and don’t the recipe book in paper or electronic form. Wish we could help!

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