Ever since seeing them on Pinterest, I have wanted to make taco bowls. The Mexican-inspired dish is surprisingly easier than it looks and you can fill the bowls with whatever takes your fancy.
Straying a little from the typical taco salad with shredded lettuce, guacamole and cheese, we opted for a healthier version of smoky tofu and beans topped with a refreshing salsa and fresh avocado.
After struggling a little to find suitable bakeware for the bowls, I was pretty happy with my first ever attempt at these. And they’re way easier to eat than regular taco shells!
Tofu & Bean Taco Bowls
1 tbsp olive oil
100g smoked tofu, cut into 1cm strips
1/2 red pepper, cut into strips
1 teaspoon dried chipotle chillies
1 400g can black beans, drained and rinsed
50 grams baby spinach, roughly chopped
1/2 red onion, diced
100g cherry tomatoes, diced
Juice and rind of 1/2 a lime
3-4 drops tabasco sauce
Pepper to season
1/2 an avocado, sliced
4 taco bowls
1. Heat olive oil in large pan over medium heat. Fry tofu and red pepper for 4-5 minutes, until starting to brown. Add chillies and black beans and cook for further 4-5 minutes. Remove from heat and stir through baby spinach until wilted.
Meanwhile, combine red onion, cherry tomatoes, lime juice and rind, and Tabasco sauce in small bowl. Season with pepper as desired.
2. Scoop tofu and bean mince evenly into taco bowls. Top with tomato mix and slices of avocado. Drizzle with extra Tabasco or hot sauce if desired.
To make the taco bowls:
Heat flour tortillas in microwave or in dry pan until warm. Place in individual ramekins or oven-proof bowls and crimp sides to form bowl. Bake in oven at 200 degrees C for 6-8 minutes, until lightly browned and crisp. Serve warm.