Veggie Taco Bowls
with Beans, Cherry Tomatoes & Crunchy Tortilla Strips
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
What’re you taco’ing about? You don’t need to fill a tortilla shell to make a classic Mexican-style meal. In this variation, you’ll turn flour tortillas into nicely crisped strips by toasting them with a lick of oil and spices. Pop them into a playful bowl of vegetarian elements: light and airy baby greens, sweet cherry tomatoes and a nifty combo of white kidney beans, roasted pepper and avocado-lime vinaigrette that’s filling without being a filling!
We will send you:
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 540ml White kidney beans (canned)
- 60ml Avocado-lime vinaigrette
- 1 Roasted pepper
- 4 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
3 g
Sodium
1840 mg
Total Carb
68 g
Sugars
7 g
Protein
20 g
Fibre
23 g
Preparation
Mise en place
Preheat the oven to 450°F. Drain and rinse the kidney beans. Small-dice the roasted pepper. Quarter the tomatoes. Mince the garlic. Stack and halve the tortillas; cut into ½ inch strips.
Make the tortilla strips
On a lined sheet pan, toss the tortillas with a drizzle of oil, ⅓ of the spices and S&P. Toast in the oven, flipping halfway, 5 to 7 min., until golden brown. Set aside to cool and become crunchy.
Sauté the kidney beans & roasted pepper
Meanwhile, in a large pan, heat 1 tbsp olive oil (double for 4 portions) on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kidney beans, roasted pepper and remaining spices. Sauté, 1 to 2 min., until warmed through; season with S&P. Add ⅓ of the vinaigrette; toss well.
Dress the baby greens & serve
In a large bowl, combine the baby greens and ⅓ of the remaining vinaigrette. Divide the baby greens between your bowls. Top with the kidney beans, roasted pepper and tomatoes. Drizzle with the remaining vinaigrette. Garnish with the tortilla strips. Bon appétit!
