Lil’ Taco Bowls

Ingredients/Directions

Taco Bowls

  • Blue Corn Tortilla Mix
  • Water
  • Salt
  • 1 Tsp Lime Juice
  1. Preheat oven to 350. Prepare the blue corn tortilla mix according to package and add salt and lime juice. 
  2. Grease the bottom of a muffin tin. Press individual tortillas using a tortilla press or your hands. Mold the tortillas to the bottom of the muffin tin to create a bowl shape, trim away the excess. 
  3. Bake for 8-10 min or until firm and crisp. Remove from oven and let cool. 

Walnut Meat

  • 2 Cups Walnuts
  • 3/4 Cup Sun-Dried Tomatoes
  • 1 Tsp Grape Seed Oil
  • 1 Tbsp Taco Seasoning + more to taste
  • 1 Tbsp Coconut Sugar (Optional)
  • 3/4 Tbsp Granulated Garlic
  • 3/4 Tbsp Granulated Onion
  • Salt/Pepper to taste
  1. Add the sun-dried tomatoes to a food processor and blend until chopped and separated. 
  2. Add in the remaining ingredients and blend until you get a ground meat type texture. Don’t blend too much or you’ll get a paste. Pause often to scrape the sides. Taste and adjust seasonings as necessary. 
  3. Blending the sun-dried tomatoes first helps the blending process. 

Cilantro Lime Black Beans

  • 1 15oz can Black Beans (drained)
  • 1 Cup Vegetable Stock
  • 1 Tbsp Diced Cilantro
  • 2 Tbsp Diced Red Onion
  • 1 Tbsp Granulated Garlic
  • 3/4 Tbsp Cumin
  • 1 1/2 Tbsp Lime Juice
  • Salt/Pepper to taste
  1. Add all ingredients to a pot and bring to a boil. Reduce to low heat and let simmer for 20 min. Taste and adjust seasonings as necessary. 

Avocado Cashew Crema 

  • 1 Cup Soaked Cashews
  • 3/4 Cup Water
  • 1/2 Cup Cilantro Leaves
  • 1/4 Cup Agave
  • 1/2 Avocado
  • 3 Tbsp Lime Juice
  • 1/2 Jalapeno
  • 1 Clove Garlic
  • 1 Tsp Salt + more to taste
  1. Blend all ingredients together in a high powered blender until smooth. Add water if you must thin it. 
  2. Store in an airtight container. 

Toppings

  • Diced Tomato
  • Diced Avocado
  • Diced Red Onion
  • Chili Powder 
  • Lime for garnish

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