Spicy taco bowls
Prep 25 mins Cook 10 mins Serves 2
For the bowls
For the filling
For the cashew sour cream
For the bean mixture
1 Cook rice.
2 Preheat the oven to 180°C. Put the tortilla shells in large oven-proof bowls and bake in the oven for 10 to 15 minutes or until crispy. Once they hold their shape, you can take them out of the bowls and place them in the oven on their own for a further few minutes to crisp up the bottom.
3 To cook the bean mixture, add red onion and green chilli to a pan with some oil. Cook for around 5 minutes, then add the zucchini 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.
Photography and recipe by Delightful Vegans.