How To Make Corn Tortilla Bowls
Learn to make mini baked corn tortilla bowls for appetizers, ice cream, salads and more!
Ingredients
- 24 corn tortillas 4-1/2 inch
- non-stick cooking spray
Instructions
- Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
- Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
- Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
- Bake in preheated oven for 10 - 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool.
- Add filling and toppings to serve.
Chef Tips
*I used street taco size tortillas **If tortillas will be put back in the oven to heat fillings or melt cheese, reduce bowl baking time by 2 - 3 minutes. ***For extra flavor, sprinkle chili powder, cinnamon sugar or other seasoning on tortillas immediately after removing from oven.
Nutrition Facts
Nutrition Facts
How To Make Corn Tortilla Bowls
Serving Size
1 bowls
Amount per Serving
Calories
57
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
12
mg
1
%
Potassium
48
mg
1
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
1
g
2
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.