ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Genius Muffin Tin Hack: Make Your Own Tortilla Bowls

Beef and Bean Taco Salad: Our taco salad with a DIY tortilla bowl is so irresistible (and light), you can have it whenever you want! This version saves 401 calories, 38g fat, 10g sat fat, and 416mg sodium over the traditional taco salad. Bonus: whole grains!

Tortilla Bowls Turn whole-wheat tortillas into taco bowls with the help of a muffin pan. Fill with your favorite taco salad ingredients, and marvel at your ingenuity. Be sure to soften the tortillas first (we do this with a spritz of water and quick warming turn on the stovetop) so they won’t crack.

4 fajita-size whole-wheat tortillas Cooking spray

1. Preheat oven to 375°.

2. Place tortillas flat on a work surface. Gently flick water on tortillas with your hands. Heat tortillas directly on gas cooktop for 5 to 10 seconds per side (or in a nonstick skillet for the same amount of time) or until pliable. Place warmed tortillas on work surface; coat both sides of tortillas with cooking spray.

3. Turn a 12-cup muffin pan upside down; carefully nestle each tortilla in the space between 4 muffin cups, pressing gently to form a bowl. Bake at 375° for 10 to 13 minutes or until lightly browned around edges and crisp. Cool completely on pan; remove from pan, and fill.

SERVES 4

3 Ways to Use Tortilla Bowls: