When I became gluten-free, traditional Mexican cuisine was not off the table with the exception of anything using a flour tortilla and some sauces which use wheat.  I’m happy to bob and weave around that, loving the food so much and being willing to find any way I can enjoy it safely.




Recently I’ve been enjoying experimenting with Udi’s Gluten-Free Tortillas which are not wheat but the gluten-free equivalent of a wheat tortilla in texture.  I shared a mouthwatering Mexican Breakfast Chicken Tortilla Casserole recipe last month which used them and I still find myself dreaming of a steaming slice of it on chilly days (or, any day really).





Today I had fun creating Muffin Tin Mexican Bowls; perfect single portion tortilla bowls filled with tasty refried beans, shredded chicken, salsa and cheese.  They are crowned with usual taco toppings of crispy shredded lettuce, finely diced tomatoes, more cheese, a bit of red cabbage for color and crunch (optional), a jalapeno slice and a lime wedge to drizzle on the tiny bowl.  You could add a dollop of sour cream too!  

You control the heat level with the salsa you use in the filling mixture.  I personally love salsa with chipotle, loving the sultry, smoky heat and used a mild heat option.  Selecting refried beans with some seasonings in them too builds on the flavor.





Despite being diminutive, these bowls are filling.  One or two as a main portion with some sides would be great for a meal.  They would be perfect additions to a brunch buffet or football party too. They are quick to make and cook. I love their colorful appearance and great flavor!

Muffin Tin Mexican Bowls

There is something about shrinking food that makes it all the more enticing. These Muffin Tin Mexican Bowls are no different! Tortilla-lined muffin tins are filled with chicken, refried beans, salsa and cheese; then topped with lettuce, tomatoes, jalapeno slices and a squeeze of lime. Perfect for a main dish (2-3 per person) or an appetizer buffet. Gluten flour tortillas may be substituted.

Prep Time 15 minutes   Cook Time 15 minutes   Total Time 30 minutes - Servings 12 mini Mexican bowls (suggested 2 per person for a main dish)


PREPARATION

Preheat the oven to 350 degrees. Prepare a 12 muffin tin (or two 6 muffin tins) by spraying with non-stick spray.

Cut each tortilla to be 4-inches in diameter with a round cookie cutter or the rim of a large glass. Wrap a cut tortilla in a damp paper towel and microwave on high for 15 seconds. Place the tortilla in one of the prepared muffin cups and gently push down to line the muffin cup. The tortilla will overlap on the sides (refer to photo). Repeat to line all the muffin cups.

In a medium-size microwave safe mixing bowl warm the refried beans for 20 seconds until they are soft and stir into a smooth consistency (they do not need to cook just become workable). Add the chicken, salsa and cheese and stir to fully incorporate.

Evenly divide the mixture spooning it into the lined muffin cups. Place in the preheated oven for 15-18 minutes until the edges of the tortillas begin to turn golden. Remove from the oven and allow to cool for a few minutes.

Gently remove the mini Mexican bowls from the muffin tins and top with some lettuce, cheese, tomato, cabbage (if used; mainly for color and crunch) and serve each with a lime wedge for squeezing on the mini Mexican bowl.



INGREDIENTS

12 soft flour Tortillas (I used Udi’s Gluten Free small plain tortillas; 8 per pack)
1 ½ cups finely shredded Chicken
1 cup Refried Beans (seasoned if available)
½ cup Chunky Salsa
½ cup finely grated Mexican Blend cheese (available prepared in the dairy section)

Toppings:

1 medium ripe Tomato , diced
¾-1 cup Lettuce (Iceberg or Romaine hearts), thinly sliced
1 Jalapeno Chile Pepper , seeded and sliced
¼ cup Red Cabbage , thinly sliced (optional)
Extra grated Cheese
2 Limes , sliced vertically into 6 wedges each