Prep Time:10 minsCook Time:30 minsTotal Time:40 minsServings:8Yield:8 taco “bowls”Jump to Nutrition Facts
Prep Time:10 minsCook Time:30 minsTotal Time:40 minsServings:8Yield:8 taco “bowls”
Prep Time:10 mins
Prep Time:
10 mins
Cook Time:30 mins
Cook Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:8 taco “bowls”
Yield:
8 taco “bowls”
Jump to Nutrition Facts
Jump to recipeFill theseTortilla Bowlswith your favorite fillings. Whole-grain corn tortillas become warm and crunchy in the oven—and ready for you to add your own combination of fillings. Keep reading for our expert tips, including some ideas to fill your tortilla bowls with.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Thin tortillas are easier to shape than thicker ones.Warming tortillas makes them pliable and prevents them from cracking and breaking. Warm a wrapped stack of them in a 375°F oven for 10 to 15 minutes. Or hold them with tongs and cook both sides over a gas burner until softened and charred. Or microwave a stack wrapped in a barely damp kitchen towel on the high setting for 30 to 45 seconds.We bake corn tortillas on the underside of a muffin tin, which gives you multiple perfectly shaped and sized bowls for fillings. You can also use 4-inch ceramic or glass ramekins or an electric tortilla maker.Depending on the brand of corn tortillas and the type of vegetable dye used, they can come in various colors, including white, yellow, green, red, pink, blue or light purple.Nutrition NotesCorn tortillasare made from whole-grain corn and provide gut-loving fiber. If you’re watching your carbs, you’ll be happy to know that corn tortillas have about half the carbs as flour tortillas do. Corn tortillas are also gluten-free. And because these tortilla bowls are baked, not deep-fried, you’ll get less fat in them compared to store-bought versions.
Jump to recipe
Fill theseTortilla Bowlswith your favorite fillings. Whole-grain corn tortillas become warm and crunchy in the oven—and ready for you to add your own combination of fillings. Keep reading for our expert tips, including some ideas to fill your tortilla bowls with.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Thin tortillas are easier to shape than thicker ones.Warming tortillas makes them pliable and prevents them from cracking and breaking. Warm a wrapped stack of them in a 375°F oven for 10 to 15 minutes. Or hold them with tongs and cook both sides over a gas burner until softened and charred. Or microwave a stack wrapped in a barely damp kitchen towel on the high setting for 30 to 45 seconds.We bake corn tortillas on the underside of a muffin tin, which gives you multiple perfectly shaped and sized bowls for fillings. You can also use 4-inch ceramic or glass ramekins or an electric tortilla maker.Depending on the brand of corn tortillas and the type of vegetable dye used, they can come in various colors, including white, yellow, green, red, pink, blue or light purple.Nutrition NotesCorn tortillasare made from whole-grain corn and provide gut-loving fiber. If you’re watching your carbs, you’ll be happy to know that corn tortillas have about half the carbs as flour tortillas do. Corn tortillas are also gluten-free. And because these tortilla bowls are baked, not deep-fried, you’ll get less fat in them compared to store-bought versions.
Fill theseTortilla Bowlswith your favorite fillings. Whole-grain corn tortillas become warm and crunchy in the oven—and ready for you to add your own combination of fillings. Keep reading for our expert tips, including some ideas to fill your tortilla bowls with.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients86-inch corn tortillasCanola oil cooking spray
Cook Mode(Keep screen awake)
Ingredients
86-inch corn tortillas
Canola oil cooking spray
DirectionsPreheat oven to 375°F.Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.EquipmentMuffin tin with 12 (1/2-cup) cups, wire rackFrequently Asked QuestionsYou can prepare taco bowls ahead of time and store them in an airtight container at room temperature for up to 2 days. Warm and re-crisp them in the oven at 375°F before using. You can freeze corn tortilla bowls in air-tight, freezer-safe bags for up to 3 months. They’re easy to break when frozen, so you must be extra careful.Make taco bowls for a healthy and fun way to serve taco filling! Try ourChicken Taco Bowls, which are filled with a zesty green salsa chicken filling. Fill the tortilla bowls withTaco Salad, makeChipotle-Lime Cauliflower Tacobowls orHigh-Protein Breakfast Tacobowls. For shrimp taco bowls, try ourShrimp Tacos with Avocado Cremarecipe, and check outmore healthy taco recipesfor further inspiration.You can fill these bowls with nearly everything, but it’s nice to designate a few side dishes such as ourEasy Cilantro-Lime RiceorEsquites, grilled avocados or one of our easygazpacho recipes.Originally appeared: EatingWell Magazine, May/June 2013; updated October 2022
Directions
Preheat oven to 375°F.Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.EquipmentMuffin tin with 12 (1/2-cup) cups, wire rackFrequently Asked QuestionsYou can prepare taco bowls ahead of time and store them in an airtight container at room temperature for up to 2 days. Warm and re-crisp them in the oven at 375°F before using. You can freeze corn tortilla bowls in air-tight, freezer-safe bags for up to 3 months. They’re easy to break when frozen, so you must be extra careful.Make taco bowls for a healthy and fun way to serve taco filling! Try ourChicken Taco Bowls, which are filled with a zesty green salsa chicken filling. Fill the tortilla bowls withTaco Salad, makeChipotle-Lime Cauliflower Tacobowls orHigh-Protein Breakfast Tacobowls. For shrimp taco bowls, try ourShrimp Tacos with Avocado Cremarecipe, and check outmore healthy taco recipesfor further inspiration.You can fill these bowls with nearly everything, but it’s nice to designate a few side dishes such as ourEasy Cilantro-Lime RiceorEsquites, grilled avocados or one of our easygazpacho recipes.
Preheat oven to 375°F.
Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
Equipment
Muffin tin with 12 (1/2-cup) cups, wire rack
Frequently Asked QuestionsYou can prepare taco bowls ahead of time and store them in an airtight container at room temperature for up to 2 days. Warm and re-crisp them in the oven at 375°F before using. You can freeze corn tortilla bowls in air-tight, freezer-safe bags for up to 3 months. They’re easy to break when frozen, so you must be extra careful.Make taco bowls for a healthy and fun way to serve taco filling! Try ourChicken Taco Bowls, which are filled with a zesty green salsa chicken filling. Fill the tortilla bowls withTaco Salad, makeChipotle-Lime Cauliflower Tacobowls orHigh-Protein Breakfast Tacobowls. For shrimp taco bowls, try ourShrimp Tacos with Avocado Cremarecipe, and check outmore healthy taco recipesfor further inspiration.You can fill these bowls with nearly everything, but it’s nice to designate a few side dishes such as ourEasy Cilantro-Lime RiceorEsquites, grilled avocados or one of our easygazpacho recipes.
Frequently Asked Questions
You can prepare taco bowls ahead of time and store them in an airtight container at room temperature for up to 2 days. Warm and re-crisp them in the oven at 375°F before using. You can freeze corn tortilla bowls in air-tight, freezer-safe bags for up to 3 months. They’re easy to break when frozen, so you must be extra careful.
Make taco bowls for a healthy and fun way to serve taco filling! Try ourChicken Taco Bowls, which are filled with a zesty green salsa chicken filling. Fill the tortilla bowls withTaco Salad, makeChipotle-Lime Cauliflower Tacobowls orHigh-Protein Breakfast Tacobowls. For shrimp taco bowls, try ourShrimp Tacos with Avocado Cremarecipe, and check outmore healthy taco recipesfor further inspiration.
You can fill these bowls with nearly everything, but it’s nice to designate a few side dishes such as ourEasy Cilantro-Lime RiceorEsquites, grilled avocados or one of our easygazpacho recipes.
Originally appeared: EatingWell Magazine, May/June 2013; updated October 2022
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Nutrition Facts(per serving)117Calories7gFat12gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
