Burrito bowl with homemade nachos

25 servings

Ingredients

  • 1,5 kg Pulled Oats® Nude
  • 3 kg kidney beans
  • 1,4 kg sweet corn
  • 2 kg bell peppers sliced
  • 2,5 kg tomatoes cut
  • 4 kg cooked rice
  • 1,4 kg peas
  • 2 kg red onions diced
  • 4 kg avocados cubed
  • 2,5 kg crushed tomatoes
  • oil for frying
  • 30 soft tortillas
  • 80 g cumin
  • 500 ml sweet BBQ sauce
  • 3 bunches of chopped coriander leaves
  • 1 kg limes
  • 100 g sugar

Instructions

  1. Fry the Pulled Oats with the BBQ sauce and 30 g of cumin.
  2. Fry the rice with crushed tomatoes, salt and pepper to taste and 20 g of cumin. Mix in the coriander.
  3. Cut the tortillas into triangles. Mix together 400 ml of oil, 50 g of cumin and sugar and salt. Coat the tortilla triangles with the mixture.
  4. Bake the triangles in an oven for 5-6 min at 175°C.
  5. Place all vegetables, rice and Pulled Oats separately on a plate. Serve with fresh lime and the homemade nachos.

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