Healthy Beef Tortilla Bowls
There’s something so satisfying about a crispy tortilla bowl filled to the brim with bold flavours. Each bite gives you a little bit of everything—spiced beef, rice, hearty beans, and all the fresh toppings you love. They’re fun to eat, easy to make, and come together in less than 30 minutes!
Serves
2
Prep time
10 minutes
Cooking time
20 minutes
Ingredients
- 2 large flour tortillas
- 1 tbsp olive oil for brushing tortillas
Mince beef:
- 1 tbsp olive oil
- 500 g lean beef mince
- 1 garlic clove, crushed
- 1 can (400 g) black beans, drained
- 1 tsp ground paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- Pinch of chilli flakes (optional)
- Salt and pepper to taste
Toppings:
- 1 green capsicum, diced
- ½ red onion, diced
- 2 medium tomatoes, diced
- 1 cup corn kernels (fresh or canned)
- 1 cup grated cheese (cheddar or any melting cheese)
- 1 jalapeño, sliced
- 2 cups cooked long-grain white rice (optional)
- 2 cups fresh Romaine or iceberg lettuce (optional)
To serve:
- Sour cream or Greek yogurt
- 1 avocado, sliced
Directions
- Brush the tortillas with olive oil, press them into oven-proof bowls or small pots, and bake at 180°C for 12 minutes, or until crispy and golden. Set aside to cool.
- Heat olive oil in a pan, then add garlic and cook for 1-2 minutes. Add the minced beef and cook until browned. Stir in paprika, cumin, chilli flakes (if using), black beans, salt, and pepper. Let everything cook together for another 3-5 minutes.
- Fill each tortilla shell with the rice and seasoned beef mixture. Sprinkle generously with cheese, then return them to the oven for a few minutes until the cheese melts. Once melted, top with capsicum, onion, tomatoes, corn, and jalapeños. Finish with a dollop of sour cream or Greek yogurt.
Ingredients
- 2 large flour tortillas
- 1 tbsp olive oil for brushing tortillas
Mince beef:
- 1 tbsp olive oil
- 500 g lean beef mince
- 1 garlic clove, crushed
- 1 can (400 g) black beans, drained
- 1 tsp ground paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- Pinch of chilli flakes (optional)
- Salt and pepper to taste
Toppings:
- 1 green capsicum, diced
- ½ red onion, diced
- 2 medium tomatoes, diced
- 1 cup corn kernels (fresh or canned)
- 1 cup grated cheese (cheddar or any melting cheese)
- 1 jalapeño, sliced
- 2 cups cooked long-grain white rice (optional)
- 2 cups fresh Romaine or iceberg lettuce (optional)
To serve:
- Sour cream or Greek yogurt
- 1 avocado, sliced
Directions
- Brush the tortillas with olive oil, press them into oven-proof bowls or small pots, and bake at 180°C for 12 minutes, or until crispy and golden. Set aside to cool.
- Heat olive oil in a pan, then add garlic and cook for 1-2 minutes. Add the minced beef and cook until browned. Stir in paprika, cumin, chilli flakes (if using), black beans, salt, and pepper. Let everything cook together for another 3-5 minutes.
- Fill each tortilla shell with the rice and seasoned beef mixture. Sprinkle generously with cheese, then return them to the oven for a few minutes until the cheese melts. Once melted, top with capsicum, onion, tomatoes, corn, and jalapeños. Finish with a dollop of sour cream or Greek yogurt.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Lunch
Dinner
Weeknight dinners
High-protein meals
Beef
Mexican