Quinoa Chilli Taco Bowls
Serves 4
The Taco bowls in this recipe are made from your tortilla wraps. We used taco moulds for these but you can use a cereal bowl, please see the foot note at the bottom of this recipe for instructions.
INGREDIENTS
4 tortilla wraps
1 tbsp vegetable oil
1 red onion, diced
1 fat garlic clove, finely chopped
1 heaped tsp ground cumin
1 tsp chipotle paste
300ml cold water
1 vegetable stock cube or pot
180g quinoa
1 green pepper, diced
½ red pepper, diced
½ yellow pepper, diced
1 x 300g jar ready-made salsa
2 tbsp tomato puree
1 x 400g canned black beans, rinsed and drained
Salt and pepper
1 handful of chopped coriander leaves
METHOD
Select the brown/sauté function on your Crock-Pot Express.
Add the vegetable oil and red onion and begin to sauté until slightly softened.
Turn off the sauté function.
Stir in the garlic, cumin and chipotle paste.
Pour in the water, add the stock cube and quinoa and stir.
Add the diced peppers, salsa, tomato puree and black beans on top and do not stir.
Secure the lid, ensure the steam release valve is closed and select Manual High 2 minutes.
Once the cooking time has elapsed, allow the unit to sit on Keep Warm for 10 minutes without manually releasing any steam.
After 15 minutes, vent any remaining steam that hasn’t naturally released and stir the contents well, add a little seasoning if required.
Serve in your tortilla bowls with various toppings, some of our suggestions are below.
Diced cherry tomatoes, shredded little gem lettuce, jalapenos, grated cheese, salsa, guacamole, sliced avocado, sliced spring onions, lime quarters, chopped coriander and Greek style yoghurt.
Tortilla Bowls
METHOD
Preheat your oven to 190c fan.
Tear 2 lengths of foil (roughly an inch bigger all round than your bread wrap)
Place the foil onto your work surface and sit your bread wrap on top in the middle. Grab a cereal bowl and sit this in the centre of the bread wrap.
Gather up the foil bringing the bread wrap onto the sides of the bowl, crimping a little as you go. Press firmly around the bowl to secure, then fold down any foil from the top of the bread wrap to expose the edges, as we want these to brown.
Repeat with the remaining wraps, placing them onto a bread sheet as you go.
Bake in the hot oven for 5 minutes until the edges of the tortilla bowl are starting to brown.
Remove from the oven and carefully remove the cereal bowl from the wrap. This should leave your tortilla bowl intact inside its foil outer.
Continue cooking for a further 6-8 minutes to allow the bowl to crisp, be careful not to burn the edges.
Set aside to cool and crisp, then carefully remove the foil to reveal your serving bowl.
If you are using a metal taco bowl mould. Just simply place your wrap into the mould and bake for 12 minutes.
