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
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.
3 Ways to Use Tortilla Bowls: