Tortilla Bowls with Green Goddess Dressing


Makes: 4
What You Need
4 wheat tortillas (or gluten-free)
1 tablespoon butter
1 clove garlic, minced (optional)
4 oven-safe bowls
Green Goddess dressing
1 head lettuce
1 red pepper
1 yellow pepper
Half red onion
1 scallion
¼ cup pepitas (toasted, if possible)
15-ounce can black beans
¼ teaspoon cumin
¼ teaspoon kosher salt
1 tablespoon olive oil

What To Do
Preheat an oven to 375.
Melt 1 tablespoon butter in the microwave for about 30 seconds. If desired, mince 1 clove garlic and add it to the butter. Lightly brush the butter on both sides of each tortilla.
Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in oven and bake for 15 minutes, until crispy. The finals bowls may be a little soft when they come out of the oven, but will crisp up further when cooled.
To assemble the salad, wash the vegetables. Chop the lettuce, dice the peppers, and thinly slice the red onion and scallions.
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, onion, scallion, and black beans. Sprinkle with pepitas and Green Goddess dressing.