Fiesta Bowls!!! (Yes, fiestas require three exclamation points… always.)

These little guys make a great appetizer.  You could even set out all the ingredients (along with any other fillings/toppings you enjoy) and let your guests build their own bowls.  Carnivores can include the cooked meats of their choice, too.  Enjoy!

Ingredients

12 small (5- or 6-inch) corn or flour tortillas

One can black beans, drained and rinsed

1 avocado, peeled, pitted and chopped

1 cup roasted poblano and bell pepper salsa (or other salsa of your choosing)

1 cup pepperjack cheese sauce

1/2 cup fresh cilantro, roughly chopped

Directions

1.  Preheat oven to 350F.  Tuck the tortillas into the wells of a 12-muffin tin to form small bowls.  Corn tortillas have a tendency to tear, so be a little careful when using corn tortillas.  Bake until the tortillas are crisp.  Remove from oven and allow to cool.

2.  Fill the tortilla shells with black beans and avocado.  Top with salsa and cheese sauce.  Garnish with fresh cilantro and serve.

Tortilla shells can be kept in a tightly lidded box or tightly sealed plastic bag for a day or two.

Simple and Healthy Spanish Tortilla

Or maybe it’s a frittata.  I’m not really sure.  After perusing several websites, I’m even more confused.  Could be a difference in ingredients, could be a difference in how the eggs are combined with the other ingredients, could be a difference in whether they are finished by flipping them in the pan or under a broiler.  Don’t know, don’t care.  Here’s my easy and healthy version which uses less oil than the more traditional recipes.

Ingredients

1 tbsp olive oil

3 small onions,halved and thinly sliced

3 medium potatoes, 3/4 inch dice

8 eggs, beaten

Salt & pepper to taste

Directions

1.  Place potatoes in a large microwave-safe bowl and add water until just covered.  Microwave for 6 minutes.  Mix gently and continue cooking in a microwave oven for another 3 minutes, or until the potatoes are just tender.  Drain and set aside.

2.  While the potatoes are cooking, heat the oil in a large, oven-safe skillet.  Saute the onions until they are tender (I like to keep mine going until they are just starting to brown around the edges).  Add the cooked potatoes, salt and pepper and combine.  Shake the pan to distribute the fillings evenly.

3.  Pour the eggs over the fillings in the skillet, and tilt the skillet to make sure the eggs are distributed throughout the skillet.  Cook on medium heat until the eggs are set around the edges and still a little fluid in the center.

4.  Remove the skillet from the stovetop and place under a broiler.  Broil until the top of the tortilla is fluffy and just starting to brown.  Remove from broiler and set aside to cool.

5.  Cut into wedges (for meals) or bite-sized pieces (for buffets/appetizers).  Serve with soup or salad on the side for a complete meal.