Taco Bowls and Tostones with Cilantro Cream

Tonight's dinner was homemade taco bowls with Tostones. They were pretty good. I wanted to share them with you, so you could try them as well. :)

I just got fajita size flour tortillas and put them into muffin tins. Filled with refried beans, browned ground beef or turkey, Mexican melting cheese, tomatoes, lettuce, and a little bit of chives. After that put them in a 400 degrees oven for about 15 minutes, or until tortillas get crispy on the tops.Then just enjoy!

Craving fries? Well, heres a recipe for a more healthy substitute.... Tostones. I baked slices of plantains, instead of frying them, but they're just as good. :) 

Tostones

3 med. to large light-yellow plantains
2 tablespoons olive oil
1/4 teaspoon salt

Cilantro Cream

1/2 cup loosely packed cilantro leaves, washed
1/2 cup sour cream
2 Tablespoons milk
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Heat oven to 400 degrees.Trim ends from plantains, then cut a slit down one side. Peel plantains, begining at the slit. Slice crosswise into 12 pieces, each about 1/2 to 3/4 inch thick. Place in large bowl. 
2. Toss plantains slices with oil and1/8 teaspoon ofthe salt. Transfer to a large nonstick baking sheet, laying slices flat. 
3. Bake plantain slices at 400 degrees for 15 minuets. Remove pan from oven. Place a few slices on a cutting bored, and press gently with bottom of a glass. Turn over and return to baking sheet.Repeat with all slices. Coat plantains lightly with nonstick cooking spray and sprinkle with salt. Return baking 5 more minutes, until crispy. Serve tostones warm with cilantro cream on the side for dipping.

Cilantro Cream:

Our dinner table. :)

in a food processor or mini chopper, combine cilantro, sour cream, milk, hot pepper sauce, salt and pepper. Pulse until cilantro is chopped and sauce is smooth.