Saturday, June 13, 2009

Taco Tortilla Bowls

1 tbsp oil
1 medium red or green pepper
1 small onion
1 package taco seasoning
1 can diced tomaoes, undrained
1 can black beans, drained
2 cups shredded cooked chicken, or turkey (I used ground turkey)
1/2 cup water
2 cups cooked rice
4 tortillas

Heat oil over medium high heat and cook pepper and onion, stirring occasionally until tender. Stir in the next 5 ingredients. Bring to a boil. Reduce eat to low, simmer occaionally 3 minutes. Stir in rice and heat through.

Meanwhile, spray both sides of each tortilla with nonstick spray and press into oven safe bowls to form bowl shape. Bake at 425 degrees for 10 minutes. Let cool 3 minutes. Remove from bowls and cool completely.

Serve rice mixture in tortilla bowls with your favorite taco toppings, such as shredded cheese, lettuce, quacamole, and/ or sour cream.

Makes 4 servings.