Mexican Veggie bowls
Deliciously baked veggie bowls filled with tangy Mexican filling.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 BOWLS
- 1 box of Phyllo/Fillo mini shells (or 12 slices of bread)
- 1 tablespoon Corn Kernels
- 1 tablespoon Black Beans
- 1 tablespoon Finely Chopped onion
- 1 tablespoon Finely chopped tomatoes
- 2 tablespoon Shredded cheese
- 1 teaspoon Lemon Juice
- 1 teaspoon Roasted cumin seeds
- 1 teaspoon Paprika or Red chili flakes
- 2 teaspoon Chopped cilantro leaves
- Salt to taste
BREAD BOWL PREPARATION
Take a bread slice and using a cutter or katoori, cut a circle out of it. Using a rolling pin flatten out the bread circle. Take a muffin pan and press the bread circle firmly inside it.
Bake it at 350 degree F for 10 minutes or until light brown.
They should look exactly like these. Perfectly toasted and crisp.
MEXICAN MIX PREPARATION
Time to prepare our Mexican filling.
In a bowl assemble all the ingredients one by one - leaving out cheese.
Add lemon juice, salt, paprika or red chilies, roasted cumin seeds and 1/2 tablespoon cheese.
Give it a good toss and start filling the cups. Don't let it sit, as it will release liquid and that will make our bread soggy.
FILLING UP THE BOWL
Heat oven at 350 degree F. Using a spoon, generously fill bread cups to the top and sprinkle cheese over it.
Bake it in the oven for 5-7 minutes, till the cheese melts.
In this recipe I have used phyllo/Fillo mini shells to make these Mexican filled bowls.
Start filling up the bowls.
Since these bowls are smaller as compared to bread bowls it will hold up just a teaspoon of a quantity.
Bowls are filled..
Generously top them up with cheese and bake them at 350 degree F for 5-7 minutes.
Perfectly baked bowls and cheese is all gooey and soft.