Crispy Baked Tortilla Bowls

These homemade baked tortilla bowls are super crispy, require no deep fryer, are ready in just 20 minutes, and are perfect for loading with vegan taco salad, chili, plant-based fajitas, and more!

20-Minute Super Crispy Baked Tortilla Bowls

One of our favorite things about eating restaurant taco salad is the crunchy tortilla bowl. Traditionally, though, restaurant-style tortilla salad bowls are made by deep frying large flour tortillas in a bowl-shaped frying basket until crisp, puffy, and bubbly. Unfortunately, they’re also loaded with excess fat and calories. Luckily, it turns out you can make crispy baked tortilla bowls at home with a fraction of the oil.

These edible bowls are still super crispy without needing a deep fryer. Instead, just a quick brushing/spray of oil is all you need (technically, even that is optional) to bake super crunchy flour tortilla bowls perfect for homemade vegan taco salad and to upgrade all kinds of meals with crispy, crunchy deliciousness.

You can even make them ahead, ready to impress at your next taco night, on Cinco de Mayo, and at other parties and gatherings, alongside crowd-pleasing favorites like roasted corn salsa, vegan chilaquiles, and pupusas.

The Ingredients

• Tortillas: We used extra-large flour tortillas (regular or whole grain) to make cereal bowl-sized tortilla salad bowls. Use smaller tortillas for appetizer/side-sized cups/bowls.

You can use corn tortillas, though they’re smaller and require heating (wrapped in a damp paper towel for 30-40 seconds in the microwave) before ‘molding’ them to avoid tearing.

• Oil: Use any neutral cooking oil – vegetable oil, olive oil, avocado oil, etc.
• Garlic powder: Though technically optional, a small amount of garlic powder adds a lovely savory depth to the flavor in this tortilla bowl recipe.
• Salt: To season them.

Make sweet homemade tortilla bowls using sugar & cinnamon instead of garlic & salt.

How to Make Crispy Baked Tortilla Bowls

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

• 1) First, preheat the oven to 375F/190C.
• 2) Then, pour about ½ tablespoon of oil over a tortilla and sprinkle over the garlic powder and salt. Use a brush or your hands to spread it evenly – repeat on the other side and with the remaining tortilla.

For less mess, do this step over a piece of parchment paper. You could also use cooking spray/oil spray.

• 3) Carefully press the prepared tortillas into an oven-safe bowl or container, gently making folds to create a wavy edge so it doesn’t break.

Alternatively, you can buy specific tortilla bowl molds. For small tortillas, you can press them between 4 cups on the underside of a muffin tray.

• 4) Then, place the bowls on the middle shelf in the oven and bake for 10-15 minutes, until golden brown.
• 5) Transfer them to a wire cooling rack to fully cool down.

It will be a little soft directly from the oven, but it steams in the bowl if you leave it there. So transferring it to the rack is best for airflow as it cools and hardens.

• 6) Once fully cooled, fill with your favorite fillings, and enjoy!

FAQs

Top Recipe Tips

• Use a fairly deep bowl: Shallow, wide bowls won’t help the flour tortilla bowls hold their shape while they bake. For the best results, use an oven-safe deep bowl.
• Fold the tortilla carefully: To fit it into the bowl, you’ll need to fold the edges. Be careful, though, as it can tear if done in a hurry.
• Leave them to cool: They will harden as they cool. They must also be thoroughly cool if you want to store any for later. Otherwise, steam keeps them from hardening.
• Experiment with flavors: Replace or add to the garlic powder with other options like smoked paprika, ground cumin, taco seasoning, lime juice, Italian seasoning, etc. You can also experiment with flavored tortillas, like spinach or beet tortillas.
• For the crispiest tortilla bowls: Pan-fry them with a little oil for 30-40 seconds per side to allow them to puff up, form bubbles, and turn golden brown in spots before carefully pressing them into the bowl and baking.

Storage Instructions

Like homemade tortilla chips, allow the flour tortilla bowls to cool completely, as steam will cause early spoilage. Then, place them in a paper towel-lined container or Ziplock/Stasher bag and store them in a cool, dry location at room temperature for 2-3 days.

If they start getting a little soft but still smell/taste fine, you can pop them back in the oven for several minutes to re-crisp.

What to Eat in Tortilla Bowls?

Although we originally wanted to learn how to make tortilla bowls for taco salad, you can choose from plenty of filling options to create delicious meals.

• As tortilla salad bowls (with taco salad, Southwestern salad, lentil tabbouleh, etc.)
• Spanish rice bowl (with rice, beans, vegetables like bell peppers, onion, corn, and zucchini, and protein topped with avocado and a creamy drizzle)
• Breakfast burrito bowl (with scrambled tofu, potatoes, salsa, vegan cheese, beans)
• Taco bowl (with a base of shredded lettuce and all your favorite taco toppings – like these black bean tacos, tofu tacos, roasted vegetable tacos, etc.)
• Edible chili bowl (like for this vegan bean chili or sweet potato quinoa chili)
• With dips (especially something like a vegan Spanish layered bean dip)
• Tofu Bolognese (and rice)
• Or edible soup bowl (with chunky or thick soups – like sopa de fideo or lentil potato soup)
• Mediterranean mezze bowl (i.e., with hummus, tabbouleh, baba ghanoush, falafel, fresh veggies – like cucumber and tomatoes, olives, and other dips/sauces)

If you’ve made sweet cinnamon sugar flour tortilla bowls, you could fill it with vegan ice cream, fresh fruits, caramel or vegan chocolate sauce, whipped coconut cream, etc.

More Vegan Spanish Recipes You’ll Love

• Quick Mexican bean soup
• Vegetable fajita tacos
• Sweet potato enchiladas
• Easy lentil tacos
• Vegan tamales
• Vegan breakfast burrito
• Mango black bean salad

For more inspiration, please browse our entire collection of vegan Spanish recipes!

Photos by Alfonso Revilla