20 min
4 servings
$3.26/servingA new way to do taco night! Freshen things up with a homemade, oven-baked, crispy tortilla bowl that’s generously filled with crisp veggies and our plant-based “ground meat.” For an extra kick, swap sour cream with Chipotle Aioli. Don’t forget to crown your creation with salsa and guacamole to take it to the top!
Toppings (optional): Poco Picante Salsa, Guacamole
TORTILLA BOWLS
- Preheat oven to 375° F.
- Using 1⁄2 tbsp oil, lightly brush both sides of tortillas. Place one tortilla over a medium, overturned bowl. Gently shape tortilla down around sides, folding and pleating edges as needed to fit the shape of the bowl. Cover with aluminium foil and press to form a bowl shape.
- Flip the bowl over and place the foil wrapped tortilla, open side up, onto an unlined Sheet Pan; remove bowl.
- Using the same bowl, repeat the process with remaining tortillas.
- Bake 10 min. Carefully remove foil from each tortilla bowl (they will be hot) and place tortillas back on the pan, open side down. Bake 3–4 min, or until golden brown and crispy.
TACO SALAD
- Meanwhile, place sweet potatoes in Rectangular Steamer. Cover; microwave on high 3–4 min, or until fork tender.
- In a food processor, combine mix, boiling water, and 2 tbsp oil. Pulse to moisten. Add sweet potato cubes and pulse until well combined. Mixture should still be a bit chunky.
- Heat remaining 1⁄2 tbsp oil in Sauté Pan over medium heat. Add burger mixture; cook 7–8 min, or until golden brown, breaking up large chunks.
- Meanwhile, dice tomato and shred lettuce.
- Divide lettuce and tomato between taco bowls. Top with burger mixture, then 1 tbsp each sour cream and cheese, and toppings, if desired.
When shaping your tortilla bowl, choose a bowl that works with the size of your tortilla. If you make the tortilla bowls ahead of time, let them cool to room temperature and store in an airtight container on the counter up to two days.
Serve with 1⁄2 cup chopped, sliced veggies.
Per serving: Calories 450, Fat 21 g (Saturated 6 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 42 g (Fiber 10 g, Sugars 6 g), Protein 26 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Toppings (optional): Poco Picante Salsa, Guacamole
20 min4 servings$3.26/servingTORTILLA BOWLS
- Preheat oven to 375° F.
- Using 1⁄2 tbsp oil, lightly brush both sides of tortillas. Place one tortilla over a medium, overturned bowl. Gently shape tortilla down around sides, folding and pleating edges as needed to fit the shape of the bowl. Cover with aluminium foil and press to form a bowl shape.
- Flip the bowl over and place the foil wrapped tortilla, open side up, onto an unlined Sheet Pan; remove bowl.
- Using the same bowl, repeat the process with remaining tortillas.
- Bake 10 min. Carefully remove foil from each tortilla bowl (they will be hot) and place tortillas back on the pan, open side down. Bake 3–4 min, or until golden brown and crispy.
TACO SALAD
- Meanwhile, place sweet potatoes in Rectangular Steamer. Cover; microwave on high 3–4 min, or until fork tender.
- In a food processor, combine mix, boiling water, and 2 tbsp oil. Pulse to moisten. Add sweet potato cubes and pulse until well combined. Mixture should still be a bit chunky.
- Heat remaining 1⁄2 tbsp oil in Sauté Pan over medium heat. Add burger mixture; cook 7–8 min, or until golden brown, breaking up large chunks.
- Meanwhile, dice tomato and shred lettuce.
- Divide lettuce and tomato between taco bowls. Top with burger mixture, then 1 tbsp each sour cream and cheese, and toppings, if desired.
When shaping your tortilla bowl, choose a bowl that works with the size of your tortilla. If you make the tortilla bowls ahead of time, let them cool to room temperature and store in an airtight container on the counter up to two days.
Serve with 1⁄2 cup chopped, sliced veggies.
Per serving: Calories 450, Fat 21 g (Saturated 6 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 42 g (Fiber 10 g, Sugars 6 g), Protein 26 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
