Spicy Whole Wheat Roti Taco Bowls Recipe
A vegetarian Fusion recipe with phulka - leftover, -2 butter - or olive oil for brushing the rotis, cheddar cheese - grated for garnishing. Ready in 55 min, serves 2.
Curated bySarah Jenkins🇺🇸
- 1
To begin making the Spicy Whole Wheat Roti Taco Bowls Recipe, first preheat the oven to 200 C
- 2
Lightly brush the rotis with butter or olive oil on both sides
-2 butter - or olive oil for brushing the rotis(1 tablespoon) - 3
Nest the rotis in oven friendly bowls like a muffin pan or large ramekins
-2 butter - or olive oil for brushing the rotis(1 tablespoon) - 4
If you feel that the rotis are falling in, place a ball of foil or some baking beans to keep the sides erect
-2 butter - or olive oil for brushing the rotis(1 tablespoon)refried beans(1 cup) - 5
Bake the rotis in the oven for 12-15 minutes till the rotis are crisp and browned
-2 butter - or olive oil for brushing the rotis(1 tablespoon) - 6
Cool completely on a wire rack
- 7
These become your roti taco bowlsThe finally step is to assemble
- 8
Have the Mexican Salsa and refried beans made according to the recipe in the link
tomato salsa - or mexican salsa(1 cup)refried beans(1 cup) - 9
To assemble the Spicy Whole Wheat Roti Taco Bowls, place 2-3 spoons of the refried beans in the crisp roti taco bowls
refried beans(1 cup) - 10
Top it with the salsa , the cheese and the sour cream and serve
cheddar cheese - grated for garnishing(1/2 cup)sour cream - optional(1/4 cup)tomato salsa - or mexican salsa(1 cup) - 11
Serve the Spicy Whole Wheat Roti Taco Bowls as a an appetizer or a snack for parties along with Red Wine Sangria Cocktail Recipe
Nutrition Facts
Per serving
Rate this recipe
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Spicy Whole Wheat Roti Taco Bowls Recipe
A vegetarian Fusion recipe with phulka - leftover, -2 butter - or olive oil for brushing the rotis, cheddar cheese - grated for garnishing. Ready in 55 min, serves 2.
Curated bySarah Jenkins🇺🇸
Directions
11 steps- 1
To begin making the Spicy Whole Wheat Roti Taco Bowls Recipe, first preheat the oven to 200 C
- 2
Lightly brush the rotis with butter or olive oil on both sides
-2 butter - or olive oil for brushing the rotis(1 tablespoon) - 3
Nest the rotis in oven friendly bowls like a muffin pan or large ramekins
-2 butter - or olive oil for brushing the rotis(1 tablespoon) - 4
If you feel that the rotis are falling in, place a ball of foil or some baking beans to keep the sides erect
-2 butter - or olive oil for brushing the rotis(1 tablespoon)refried beans(1 cup) - 5
Bake the rotis in the oven for 12-15 minutes till the rotis are crisp and browned
-2 butter - or olive oil for brushing the rotis(1 tablespoon) - 6
Cool completely on a wire rack
- 7
These become your roti taco bowlsThe finally step is to assemble
- 8
Have the Mexican Salsa and refried beans made according to the recipe in the link
tomato salsa - or mexican salsa(1 cup)refried beans(1 cup) - 9
To assemble the Spicy Whole Wheat Roti Taco Bowls, place 2-3 spoons of the refried beans in the crisp roti taco bowls
refried beans(1 cup) - 10
Top it with the salsa , the cheese and the sour cream and serve
cheddar cheese - grated for garnishing(1/2 cup)sour cream - optional(1/4 cup)tomato salsa - or mexican salsa(1 cup) - 11
Serve the Spicy Whole Wheat Roti Taco Bowls as a an appetizer or a snack for parties along with Red Wine Sangria Cocktail Recipe
About this recipe
A vegetarian Fusion recipe with phulka - leftover, -2 butter - or olive oil for brushing the rotis, cheddar cheese - grated for garnishing. Ready in 55 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
