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Plated meal

Mexican Taco Bowls with Avocado & Sour Cream

  • Vegetarian
  • Mexican
  • Contains Dairy

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


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

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

  • 0.5 min

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

  • 2.0 min

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

  • 3.0 min

    Juice the lime(s).

  • 4.0 min

    Slice the remaining red onion.

  • 4.5 min

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

  • 5.5 min

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

  • 6.0 min

    Add some hot water to a shallow bowl.

  • 6.5 min

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

  • 7.0 min

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

  • 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.

  • 8.0 min

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

  • 8.5 min

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

  • 9.0 min

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

  • 10.0 min

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

  • 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).

  • 11.0 min

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

  • 12.0 min

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

  • 13.0 min

    Remove the tortilla bowl(s) from the oven.

  • 14.0 min

    Remove the bean mixture from the heat.

  • 14.5 min

    Peel, de-stone and roughly chop the avocado.

  • 15.5 min

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

  • 16.0 min

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

  • 17.0 min

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

  • Ingredients

    Sriracha Sauce

    Sour Cream



    Red Kidney Beans


    Red Capsicum


    Mexican Spice Mix


    finely chopped

    Flour Tortillas

    Brown Sugar

    Olive Oil

    2 tablespoons per person


    juiced 1/2 lime juiced per person

    Red Onion

    1/2 finely chopped, 1/2 finely sliced


    finely chopped

    Brown Rice

    Monterey Jack Cheese


Reviews (1)


5 out of 5 stars
Portion Size
Ease of cooking

So delicious. Loved the hot sauce

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