Crispy Basket Burritos (Baked Tortilla Bowls)

4.6
(28)
24 Reviews
7 Photos

Crispy tortilla bowls are easy to make at home! Fill them with all your favorite burrito fillings or a taco salad. The baked tortilla shells are crispy and not as greasy as deep-fried ones. Just be careful not to burn them when trying to get the inside bottom crispy.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 2, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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mid angle looking at a basket burrito with tomatoes, ground meat, lettuce and corn, on a plate
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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
2
Yield:
2 bowls
Jump to Nutrition Facts

Ingredients

  • 1 tablespoon vegetable oil

  • 2 (8 inch) flour tortillas

  • 2 oven-safe ramekins, about 4 inches in diameter

  • Aluminum foil

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Brush oil on both sides of tortillas.

    Two tortillas resting on a baking sheet with a cooking brush off to the side.

    Dotdash Meredith Food Studios

  3. Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.

    Overhead of two tortillas placed on top of a shaped around ramekins on a baking sheet.

    Dotdash Meredith Food Studios

  4. Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.

    Overhead of foil placed over two tortillas that are formed around ramekins.

    Dotdash Meredith Food Studios

  5. Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.

    Overhead of two tortillas formed into bowls by a ramekin at its center and foil wrapped around its outside.

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.

  7. Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.

    Two baked tortilla bowls flipped upside down and resting on foil and a baking sheet.

    Dotdash Meredith Food Studios

  8. Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.

    Two baked tortilla bowls resting on a baking sheet.

    Dotdash Meredith Food Studios

  9. Transfer basket burritos to a rack to cool completely.

  10. Enjoy!

    mid angle looking at a basket burrito with tomatoes, ground meat, lettuce and corn, on a plate

    DOTDASH MEREDITH FOOD STUDIOS 

Chef's Note

The diameter of the ramekins should be about half that of the tortillas. I used 4-inch ramekins for 8-inch tortillas.

Nutrition Facts (per serving)

220 Calories
10g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 220
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Sodium 234mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Protein 4g 9%
Calcium 19mg 1%
Iron 2mg 9%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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