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Wednesday, May 12, 2021

CHEAP AND EASY RECIPES: BURRITO BOWLS

The burrito bowl, a bowl that’s delicious and creates no waste.

Photo by Amelia Thompson
Photo by Amelia Thompson

Something I love about these burrito bowls is that they can be filled with basically anything; cheese and marinara sauce, black beans and rice or in this case refried beans and cheese. The possibilities of this tiny tasty bowl are only limited by the chef (that’s you!).

Photo by Amelia Thompson
Photo by Amelia Thompson

Ingredients:

  • Tortilla
  • Shredded cheese
  • Can of refried beans
  • Oil

Kitchen tools:

  • Muffin tin
  • Cup

Preheat your oven to 400 degrees.

Start by cutting the tortilla into circles using the cup. This will make them the perfect size for mini-bowls.

Photo by Amelia Thompson
Photo by Amelia Thompson

Lightly grease the muffin cups to ensure easy clean up.

Now, press the cut out individual tortilla rounds into the muffin tins. This next step can be a bit daunting because it feels like the little circles could tear, but don’t worry, they’re more flexible than you think.

If I am making a burrito bowl with heavier toppings, say pepperoni, marinara and cheese, I use two tortilla rounds in one muffin cup, with cheese in the middle. This creates a quesadilla bowl that can hold more weight, and has the added benefit of more cheese.

Add about a tablespoon of refried beans per bowl, I’ve found that these little guys can hold about three tablespoons worth of filling in total.

Photo by Amelia Thompson
Photo by Amelia Thompson

Now top the bowls off with about a tablespoon of cheese in each cup.

Finally, stick those in the oven for 10-15 minutes or until the cheese is melted and the outside of the tortilla is golden brown.

As an added tip, I usually use a spoon to pop these out of the muffin tins once they’re baked.

I originally saw the Comfort of Cooking’s blog post on Mini Tortilla Pizzas and decided that I could make the recipe significantly more versatile which is how I  created these mini burrito bowls.

Photo by Amelia Thompson
Photo by Amelia Thompson

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