We started this blog for one reason: we love cooking. We don’t want to be chefs; we don’t need to have the prettiest pictures or the biggest following. What we do want is to inspire cooking at home: the idea that you can cook a healthy, wholesome meal for yourself, and that it can be fulfilling creatively and have a tangible effect on your physical health. (And connect you to a community, and benefit the environment…I could go on.)
We struggle with ways to articulate this at times, and fear that this message might get lost in the noise of the internet. Our biggest hope is that what we do here would inspire you to say, “Hey, I could make that”, and then make something (not even our recipe) in your home that is nourishing for you and some friends or family.
Anyway, this recipe was so much fun to make that we hope it is inspiring to you as well. We loved making these tortilla bowls and filling them with nourishing goodness. The Green Goddess dressing that we previously shared is so delicious, it might cause even the most passionate veggie-hater to turn. We hope you enjoy it!
What inspires you to cook at home?
- 4 wheat tortillas (or gluten-free)
- 1 tablespoon butter
- 1 clove garlic, minced (optional)
- 4 oven-safe bowls
- Green Goddess dressing
- 1 head lettuce
- 1 red pepper
- 1 yellow pepper
- Half red onion
- 1 scallion
- ¼ cup pepitas (toasted, if possible)
- 15-ounce can black beans
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- Preheat an oven to 375.
- Melt 1 tablespoon butter in the microwave for about 30 seconds. If desired, mince 1 clove garlic and add it to the butter. Lightly brush the butter on both sides of each tortilla.
- Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in oven and bake for 15 minutes, until crispy. The finals bowls may be a little soft when they come out of the oven, but will crisp up further when cooled.
- To assemble the salad, wash the vegetables. Chop the lettuce, dice the peppers, and thinly slice the red onion and scallions.
- Drain and rinse the black beans. Stir them together with ¼ teaspoon cumin, ¼ teaspoon kosher salt, and 1 tablespoon olive oil.
- If the pepitas are not toasted, place them in a dry pan over medium heat for several minutes, shaking the pan often so that they don’t burn. Remove when lightly browned.
- Make the Green Goddess dressing.
- To serve, in each tortilla bowl, place lettuce, peppers, onion, scallion, and black beans. Sprinkle with pepitas and Green Goddess dressing.