Crispy Tortilla Taco Bowl

by Ben, So Vegan
Crispy Tortilla Taco Bowl Vegan Recipe
  • The tinned mixed beans we use usually contain pinto, kidney and haricot. But you can use any beans you like: black, borlotti and cannellini would also work.
  • It’s important to use an oven-proof bowl when you bake the tortillas. We use a glass mixing bowl which can withstand temperatures up to 180°C / 356°F. You’ll also want to avoid over-baking the tortillas because otherwise they might stick to the bowls.
  • We use fresh sweetcorn, which we cut off the cobs. But you can also use frozen sweetcorn – they might just take longer to toast in the pan.

Crispy Tortilla Taco Bowl

Crispy Tortilla Taco Bowl 🌮

Posted by So Vegan on Saturday, 27 March 2021

Crispy Tortilla Taco Bowl Vegan Recipe

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2 Comments

Majo April 29, 2021 - 11:00 pm

I tried this. It was so delicious

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Ben, So Vegan May 3, 2021 - 4:45 pm

Thanks Majo!

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