Wheat Taco Bowls

Taco bowls ready to be served

These wheat taco bowls were as tasty as they were adorable and healthy. The original recipe had beef filling in them, I don’t like beef so i have replaced it with vermicelli. I wanted to keep them basic so you could easily customize them based on your preferences. You can add any of your favorite taco toppings to these, I have actually put a little light sour cream and Minty chutney.

INGREDIENTS

6-6″ Tortillas(I have used Extra thin wheat tortillas)

2 cups Vermicelli

1 medium Onion, Chopped

1 medium Green Capsicum, chopped

1/2 cup Cabbage, Chopped

Salt to taste

1/3tbsp Pepper (Red)

DIRECTIONS

1. Preheat the oven to 375.

2. Sprinkle each tortilla with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm.

3. Turn muffin tray upside down. Spray each tortilla lightly with cooking spray. Bake in the oven for 8-10 minutes.

Muffin tray upside down with tortillas

4.Heat five cups of water, bring it to a boil, add vermicelli, salt and two tablespoons of oil. Cook for one minute or till slightly underdone. Drain, refresh under cold water and keep aside. 

5. While the tortilla bowls are baking, spray a skillet with cooking spray and add chopped onion, cabbage, green capsicum and and saute for four to five minutes

Onion,Cabbage,Capsicum in a skillet

6.Add cooked vermicelli, salt, red chilly and stir gently. Cook for five to six minutes. Remove from heat. 

7. Let the tortilla bowls cool for few minutes after removing from the oven. In each bowl fill in the cooked vermicelli.

8. Serve with sour cream and mint chutney on the top.