Wholegrain tortilla bowls with low fat Mexican stew

To make bowls I used wholegrain tortillas. This is an interesting idea to serve your favorite salad or like in my case - Mexican stew. Tortilla keep the shape and does not absorb the stew so we don't need to worrie that the bowls will crack or a crumble. The whole dish is low in calories, full of vitamins, minerals and fiber which is very good for our digestive tract.


  • 6 whole wheat tortillas (recipe here)
  • 400g turkey breast
  • 2 large onions
  • Red pepper
  • can of corn (250g)
  • can of red beans (250g)
  • 2 cans of chopped tomatoes
  • 2 teaspoons sugar
  • chilli, salt, pepper
  • a handful of rocket salad
  • 2 tbsp rapeseed oil


On a pan add one tablespoon of oil and then add chopped onions. Then add the diced turkey (best will be to marinate the turkey the day before in chilli, salt and pepper) and stir from time to time. Then add the chopped red peppers into strips and fry for about 5 minutes or until peppers are tender. Pour canned tomatoes and simmer for about an hour. Add corn and red beans and heat together. At the end season stew with sugar, salt and pepper and if you like very spicy, add more chili.

Whole grain tortillas, spread with oil and then place in a bowl. Put in the preheated oven (180 ° C) for about 10 minutes. Be careful they might burn very easily.

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