Mexican Tortilla Bowl
Prep
15 mins Cook
15 mins Serves
4
15 mins Cook
15 mins Serves
4
Ingredients
8 small tortilla wraps (white or wholemeal) sliced into nacho triangles
150g vegan grated cheese
1 tin of drained pre-cooked black beans
10 cherry tomatoes, sliced
Half a red onion, diced and cut into small chunks
A handful of fresh coriander, chopped
3 ripe avocados
1 lime
Salt
A dash of white wine vinegar
Chilli flakes
The Groovy Food Company Organic Extra Virgin Olive Oil Spray
Directions:
DOWNLOAD PDF- Heat the oven to 200degrees/180degrees Fan
- Slice the tortilla wraps into equal, small nacho-like triangles
- Prepare a baking tray and spray the tray with The Groovy Food Company Organic Extra Virgin Olive Oil Spray
- Place the tortilla triangles on the tray and bake for 10-15 minutes (or until golden and crispy) and then set aside.
- Meanwhile, make your salsa by chopping and dicing half a red onion and adding to a small bowl. Add the chopped coriander and sliced cherry tomatoes. Add a dash of white wine vinegar and mix together. Set aside.
- To make the guacamole, slice your 3 avocados, take out the seed and spoon out the flesh into a bowl. Next, add a pinch of salt, pepper, chilli flakes and squeeze 1 lime and mash together using a fork. Set aside.
- Place your tortilla triangles into a roasting dish and sprinkle on top the grated vegan cheese. Toast this in the oven for roughly 10 minutes or until the vegan cheese has melted.
- Take out from the oven and sprinkle over your black beans. Finish by topping with spoonsful of your salsa and guacamole. Top with extra chilli flakes for more heat.