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Spicy Taco Bowls
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Spicy Taco Bowls
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
These Spicy Taco Bowls will knock your socks off! They are delightfully tasty and will keep you full and nourished for a while!
Servings: 2 people
Ingredients
For the bowls:
  • 2 tortilla wraps
For the filling:
  • 1 1/2 cups of cooked rice
  • 1 cup chopped iceberg lettuce
  • 1 Tomato diced
  • 1 cup of bean mixture (see below)
For the Cashew Sour Creme:
  • 1/2 cup Cashews
  • juice of one small lemon
  • pinch of salt
  • water to blend
For the bean mixture:
  • 1/2 red onion diced
  • 1/2 green chilli chopped finely
  • 1 can of red kidney beans
  • 1/2 small zuchinni sliced and diced
  • 1 can of chopped tomatoes
  • 1/2 tsp chipotle powder
  • 1/2 tsp sweet paprika
  • 2 Tbsp tomato paste
  • 1 tsp mixed herbs
For the topping (optional):
  • 1/2 Avocado chopped
  • wedge of lime
  • fresh coriander to serve
  • A few kalamata olives (pitted) sliced
  • jalapeños to serve
Instructions
  1. Cook the rice first.
  2. Pre heat the oven to 180℃. Put the tortilla shells in large-ish bowls and bake in the oven for 10 to 15 minutes or until crispy. Once they held their shape I took them out of the bowls and placed them in the oven on their own for a further few minutes to crisp up the bottom.
  3. To cook the bean mixture add the red onion and green chilli to a pan with some oil. Cook for around 5 minutes, then add the zuchinni and kidney beans, the tomato paste, chipotle powder, sweet paprika and mixed herbs. Mix well for a few minutes.
  4. Add the Tinned tomatoes and cook for 10 minutes
  5. Once the tortilla bowls are cooked, add the rice in one side and put 1/2 a cup of bean mixture on top. Then put the iceberg lettuce and the tomato on the other side, next to the rice. Garnish with coriander, avocado, olives, jalapeños and a wedge of lime.