Mexican Taco Bowls with Avocado & Sour Cream

Cook brown rice according to package instructions. Aim for a fluffy texture by adding a pinch of salt to the boiling water.

While rice is cooking, prepare the vegetables and toppings: finely chop half of the red onion and garlic, finely slice the remaining half of the red onion, julienne the red capsicum, and chop the tomatoes. Slice the avocado just before serving to prevent it from browning.

Preheat the oven to 190 degrees. To make tortilla bowls, press the flour tortillas into oven-safe bowls or over the back of a muffin tin, shaping them into bowls. Bake until crispy, about 5-10 minutes. Let them cool before handling.

Heat olive oil in a large pan over medium heat. Add the chopped onions and garlic, sauté until softened. Stir in the Mexican spice mix for a fragrant base.

Add the sliced red kidney beans and red capsicum to the pan. Cook until the beans are heated through and the capsicum has softened slightly.

To assemble the taco bowls, start with a base of brown rice in the tortilla bowls. Add a layer of the bean and capsicum mixture, followed by chopped tomatoes and sliced onions.

Add grated Monterey Jack cheese over the hot ingredients to allow it to melt slightly. Top with avocado slices and a dollop of sour cream.

Drizzle sriracha sauce to taste and squeeze lime juice over the assembled bowls for added zest. Serve immediately.