Mexican Taco Bowls with Avocado & Sour Cream
Mexican Taco Bowls. Enjoy this easy to make vegetable-loaded taco bowl served in homemade tortilla bowls! These tortilla bowls are easy to make and fun to eat.
Nutrition Per Portion
- Calories
712
- Carbs
55.9g
- Fat
52.8g
- Fibre
18.3g
- Protein
13.3g
- Sugar
21g
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Sriracha Sauce
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Sour Cream
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Avocado
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Red Kidney Beans
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Red Capsicum
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Mexican Spice Mix
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Garlic
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Flour Tortillas
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Brown Sugar
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Olive Oil
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Limes
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Red Onion
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Tomatoes
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Brown Rice
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Monterey Jack Cheese
|
Sriracha Sauce |
Sour Cream |
Avocado |
Red Kidney Beans |
Red Capsicum |
Mexican Spice Mix |
|
Garlic |
Flour Tortillas |
Brown Sugar |
Olive Oil |
Limes |
Red Onion |
|
Tomatoes |
Brown Rice |
Monterey Jack Cheese |
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0.0 min
Preheat the oven to 180C and bring a pan of salted water to boil for the rice.
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0.5 min
De-seed and finely dice the tomato, half of the red onion and garlic.
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2.0 min
Julienne the red capsicum and add the brown rice to the boiling water and cook until tender (around 12-15 mins)).
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3.0 min
Juice the lime(s).
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4.0 min
Slice the remaining red onion.
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4.5 min
Mix together the lime juice, garlic, brown sugar and taco spices in a bowl.
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5.5 min
Drain and rinse the kidney beans and then add to the marinade.
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6.0 min
Add some hot water to a shallow bowl.
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6.5 min
Soak the tortilla(s) in the hot water for approximately 4 seconds or until soft.
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7.0 min
Turn an oven safe bowl(s) upside down and brush with a little oil.
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7.5 min
Drape the tortilla(s) over the bowl(s) (or instead use the bottom of a cupcake holder), to create the tortilla bowls.
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8.0 min
Place on an oven tray and then into the oven to bake (3-5mins).
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8.5 min
Mix together the chopped red onion and the tomatoes in a bowl and set aside.
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9.0 min
Heat the olive oil in a frying pan over medium heat.
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10.0 min
Add the red capsicum and sliced onion and cook until softened.
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10.5 min
Take the tortilla bowl(s) from the oven and gently remove from the bowl (ensuring it is cripsy enough to retain its shape).
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11.0 min
Flip the tortilla bowl(s) and return to the oven and bake for a little longer to crisp the other side.
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12.0 min
Add the beans and marinade to the pan and cook until heated through.
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13.0 min
Remove the tortilla bowl(s) from the oven.
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14.0 min
Remove the bean mixture from the heat.
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14.5 min
Peel, de-stone and roughly chop the avocado.
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15.5 min
Add the bean mixture, tomato salsa and avocado to the tortilla bowl.
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16.0 min
Once cooked, drain the rice and add to the tortilla bowl.
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17.0 min
Add a dollop of sour cream and a little chilli sauce as desired. Top with grated cheese.
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Ingredients
Sriracha Sauce
Sour Cream
Avocado
chopped
Red Kidney Beans
sliced
Red Capsicum
julienne
Mexican Spice Mix
Garlic
finely chopped
Flour Tortillas
Brown Sugar
Olive Oil
2 tablespoons per person
Limes
juiced 1/2 lime juiced per person
Red Onion
1/2 finely chopped, 1/2 finely sliced
Tomatoes
finely chopped
Brown Rice
Monterey Jack Cheese
Grated
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Reviews (1)
JAMIE DELANEY Verified
So delicious. Loved the hot sauce