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 tortillas)
- 1 tablespoon butter
- 1 clove garlic
- 4 oven-safe bowls
- 1 head lettuce
- 1 red pepper
- 1 yellow pepper
- ½ red onion
- 1 green onion
- 15-ounce can black beans
- ¼ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ cup pepitas (toasted, if possible)
- Green Goddess dressing
- Preheat oven to 375°F.
- Mince 1 clove garlic. Melt 1 tablespoon butter, then add the garlic. Lightly brush the butter onto both sides of each tortilla.
- Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in the oven and bake for 15 minutes, until browned and crispy. The tortilla bowls may be slightly soft when removing from the oven oven, but will crisp up as they cool.
- Wash and chop the lettuce, dice the peppers, and thinly slice the red onion and green onion.
- 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, onions, and black beans. Sprinkle with pepitas and drizzle with Green Goddess dressing.