Vegetarian Taco Bowl

Vegetarian Taco Bowl

I love making vegetarian tacos and burritos. There are so many possibilities for fillings, that it never gets boring. Last night I tried something a bit different and made my own taco bowls out of baked tortillas! It was so much fun to eat, and they held together perfectly. They didn’t look especially beautiful, I’ll admit. Next time, I’ll try tying the tortillas to the bowl with a bit of string, unless someone else has a better suggestion. If so, please leave it in the comments below!

Serves 4


1 package frozen vegetarian mince (I used Quorn)
1 1/2 cartons chopped tomatoes
1 carton black beans, rinsed and drained
1 onion, minced
1 tsp dried basil
1 tsp dried oregano
Umami paste or shake (optional) (be sure to get the vegetarian Umami if strict veggie)
4 corn tortillas
shredded cheddar cheese to serve

Optional toppings:  salsa, guacamole or chopped avocado, sour cream


In a large skillet, heat some oil and cook the onion 4-5 minutes. Add the frozen mince and chopped tomatoes. Use a wooden spoon to gently break up the mince as it cooks. Continue cooking over a medium-low heat until the mince is hot all the way through – around 10 minutes. Add the black beans and dried herbs. Season with sea salt.

Turn the oven on to 200C/gas 6. Take 4 oven safe bowls and invert them onto a baking pan. Spray the bowls with cooking spray. Take 4 corn tortillas and drape them over the bowls, pressing them against the sides carefully. They won’t stick to the bowls. If the tortillas start to tear, heat them for a few minutes in the oven or a few seconds in the microwave and try again. Warm tortillas are easier to work with. Bake 8-10 minutes, or until the edges start to brown but not burn. Remove them from the oven and invert them onto serving plates. Let them cool for a minute.

Spoon the taco mince into the taco bowls. Top with cheddar cheese and other toppings of your choice.



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