Mini Taco Bowls

Ingredients

• 12 flour tortillas
• salt to taste
• 1 cup refried beans
• 1 ½ cups chicken, shredded
• ½ cup jack cheese, finely grated
• ½ cup pico de gallo
• 1 cup Romaine lettuce thinly sliced
• ¼ cup Red Cabbage, thinly sliced
• 1 jalapeños, seeded and sliced
• 2 Limes, sliced into wedges
• Tajin to taste (optional)

Instructions

1. Preheat oven to 350F. Spray muffin tins with a non-stick cooking spray.
2. Lightly spray tortillas and sprinkle with salt.
3. Using a 4-inch round cookie cutter or a rim of a large glass, cut tortillas into small circles.
4. Place the mini tortillas into the greased muffin pans, shaping into a bowl.
5. Bake tortillas for 5-8 minutes, until golden brown. Remove from oven and allow to cool. Tortilla shells can be made and stored in an airtight container for up to one day before using.
6. To assemble taco bowls, spoon beans, chicken, and cheese into shells.
7. Set mini taco bowls in the cupcake pans. Return to oven and heat through, about 5 minutes. Remove from oven and top with pico de gallo, lettuce, and cabbage.
8. Garnish with jalapeños.
9. Squeeze lime juice over taco bowls. Season with a little Tajin (optional).