Mexican Taco Bowls with Avocado & Sour Cream

Preheat the oven to 180C and bring a pan of salted water to boil for the rice.

De-seed and finely dice the tomato, half of the red onion and garlic.

Julienne the red capsicum and add the brown rice to the boiling water and cook until tender (around 12-15 mins)).

Juice the lime(s).

Slice the remaining red onion.

Mix together the lime juice, garlic, brown sugar and taco spices in a bowl.

Drain and rinse the kidney beans and then add to the marinade.

Add some hot water to a shallow bowl.

Soak the tortilla(s) in the hot water for approximately 4 seconds or until soft.

Turn an oven safe bowl(s) upside down and brush with a little oil.

Drape the tortilla(s) over the bowl(s) (or instead use the bottom of a cupcake holder), to create the tortilla bowls.

Place on an oven tray and then into the oven to bake (3-5mins).

Mix together the chopped red onion and the tomatoes in a bowl and set aside.

Heat the olive oil in a frying pan over medium heat.

Add the red capsicum and sliced onion and cook until softened.

Take the tortilla bowl(s) from the oven and gently remove from the bowl (ensuring it is cripsy enough to retain its shape).

Flip the tortilla bowl(s) and return to the oven and bake for a little longer to crisp the other side.

Add the beans and marinade to the pan and cook until heated through.

Remove the tortilla bowl(s) from the oven.

Remove the bean mixture from the heat.

Peel, de-stone and roughly chop the avocado.

Add the bean mixture, tomato salsa and avocado to the tortilla bowl.

Once cooked, drain the rice and add to the tortilla bowl.

Add a dollop of sour cream and a little chilli sauce as desired. Top with grated cheese.