Ingredients Jump to Instructions ↓

  1. 8 six-inch corn tortillas Nonstick cooking spray

  2. 1 medium onion , chopped

  3. 1 clove garlic, minced

  4. 1 tbsp canola oil

  5. 12 oz soy burger crumbles

  6. 1 eight oz. can no- salt -added tomato sauce

  7. 1 tbsp cider vinegar

  8. 1 tsp ground cumin

  9. 1 tsp crushed red pepper

  10. 4 cups shredded lettuce

  11. 1/4 cup shredded reduced-fat cheddar cheese

  12. 12 cherry tomatoes, quartered Salsa

Instructions Jump to Ingredients ↑

  1. For tortilla bowls, wrap tortillas in foil warm in a 350°F oven for 10 minutes. Coat eight 10 oz custard cups with nonstick cooling spray. Lightly coat both sides of each tortilla with nonstick spray. Carefully press 1 tortilla into each cup. Bake 20 minutes or until golden and crisp. Remove from custard cups and cool on a wire rack.

  2. Meanwhile, in a large skillet cook onion and garlic in hot oil until tender.

  3. Stir in soy burger crumbles, tomato sauce, vinegar, cumin and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes or until desire consistency.

  4. Place tortillas on 4 serving plates. Fill with lettuce, then spoon soy crumble mixture on top. Sprinkle with cheese and tomatoes. Add salsa if desired.


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