Spicy Taco Bowls

August 13, 2016
Spicy Taco Bowls

Gosh these Spicy Taco Bowls were soooo good!

We were experimenting with a nacho recipe for our upcoming eBook, and we had some of the bean mixture leftover – so I created these Spicy Taco Bowls!

I discovered THE best trick the other day – and it was putting a tortilla in a large-ish bowl, and baking it in the oven for around 10 minutes until it becomes a hard shell which you can stuff with whichever ingredients you like!

Spicy Taco Bowls

If you’re hungry, you won’t be after eating these! – Packed with yummy ingredients, these will fill you up and keep you full for a while! Perfect lunch or dinner idea. Pretty easy to make too – and you can prep some of the ingredients ahead of time.

We cook all our rice in a rice cooker these days. They are just the best, and so easy to use! Just pop the rice in after a rinse and then BAM! 20 minutes later it’s ready!

Spicy Taco Bowls

The cashew sour creme on this is a winner – and it is so easy to make! You could also make a guac for these, but I just cut up avocado and decorated it that way. We also topped ours with olives, jalapeños and some coriander.

You can tone down the spice on these ones slightly by omitting the chipotle powder (and maybe the green chilli too!)

Spicy Taco Bowls

If you like these bowls, you will love our Nourishing Dragon Bowls, and also the Vegan Fish Taco Bowls out of the new book by Vegan Yack Attack, called Vegan Bowl Attack.

Please share this recipe around with your friends!

Spicy Taco Bowls
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
These Spicy Taco Bowls will knock your socks off! They are delightfully tasty and will keep you full and nourished for a while!
Servings: 2 people
For the bowls:
  • 2 tortilla wraps
For the filling:
  • 1 1/2 cups of cooked rice
  • 1 cup chopped iceberg lettuce
  • 1 Tomato diced
  • 1 cup of bean mixture (see below)
For the Cashew Sour Creme:
  • 1/2 cup Cashews
  • juice of one small lemon
  • pinch of salt
  • water to blend
For the bean mixture:
  • 1/2 red onion diced
  • 1/2 green chilli chopped finely
  • 1 can of red kidney beans
  • 1/2 small zuchinni sliced and diced
  • 1 can of chopped tomatoes
  • 1/2 tsp chipotle powder
  • 1/2 tsp sweet paprika
  • 2 Tbsp tomato paste
  • 1 tsp mixed herbs
For the topping (optional):
  • 1/2 Avocado chopped
  • wedge of lime
  • fresh coriander to serve
  • A few kalamata olives (pitted) sliced
  • jalapeños to serve
  1. Cook the rice first.
  2. Pre heat the oven to 180℃. Put the tortilla shells in large-ish bowls and bake in the oven for 10 to 15 minutes or until crispy. Once they held their shape I took them out of the bowls and placed them in the oven on their own for a further few minutes to crisp up the bottom.
  3. To cook the bean mixture add the red onion and green chilli to a pan with some oil. Cook for around 5 minutes, then add the zuchinni and kidney beans, the tomato paste, chipotle powder, sweet paprika and mixed herbs. Mix well for a few minutes.
  4. Add the Tinned tomatoes and cook for 10 minutes
  5. Once the tortilla bowls are cooked, add the rice in one side and put 1/2 a cup of bean mixture on top. Then put the iceberg lettuce and the tomato on the other side, next to the rice. Garnish with coriander, avocado, olives, jalapeños and a wedge of lime.

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