Taco Tortilla Bowl--from Amy

I made this and served it in the tortilla bowls (I made 5 bowls), which was really good. We had leftovers so we ate it just on normal tortillas the second time. I also used fresh tomatoes instead of canned ones.


1 T Oil
1 medium red or greem bell pepper, sliced
1 small onion, sliced
1 package taco spices and seasonings
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) black beans, drained
2 cups shredded cooked chicken or turkey
1/2 cup water
2 cups hot cooked rice
4 burrito size flour tortillas

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

Meanwhile, spray both sides of each torilla with nonstick cooking spray and press into oven-safe bowls to form bowl shape. Bake at 425, 10 minutes or until edges are golden. Let cool 3 minutes. Remove tortillas from bowls and cool completely.

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