Southwest Chicken Tortilla Bowls

I've done tortilla bowls before...Taco bowls to be precise. They were fun, so I decided to make them again, but this time I did a Southwest Chicken version. Corn and black beans with some latin-ish spices, to me, equal southwest. So that's exactly what I added to these bowls. Haha.

These tortilla bowls are so easy. And you can do so much with them, too, they're just wonderful. I hope you enjoy this little creation as much as we did. Have fun with it! This recipe makes enough for 3 or 4 bowls. Gauge accordingly.

Ingredients:
-tortillas (one tortilla makes one bowl)
-1 cup uncooked rice
-1 chicken breast, cooked and shredded
-1 can whole kernel corn, drained
-1 can black beans, drained and rinsed
-1 tablespoon chili powder
-1 tablespoon garlic powder
-1 teaspoon onion powder
-1/2 teaspoon cumin
-shredded cheese, approximately 1/2-1 cup
-sour cream, for garnish

Directions:
On a cooking sheet, turn small ramekins upside down and spray with cooking spray. Press a tortilla on each ramekin to form an upside down bowl. Place in a 450 degree oven for about 5 minutes, until the tortilla is slightly golden and crispy.

Keep an eye on it so it doesn't burn. It should be able to stand up and keep it's shape on it's own.

Cook the rice according to package directions. Set aside.

In a small pot, add the shredded chicken, 1/3 cup water, and the spices. Simmer over medium/low heat, stirring occasionally, until the water has been mostly evaporated and the chicken has absorbed the flavor of the spices.

Heat up the corn and black beans in your preferred method.

Spoon some rice into the tortilla bowl.

Next, spoon some of the chicken,

then corn,

then black beans.

Top with cheese

and a dollup of sour cream.

Dig in and enjoy!