Burrito bowl with homemade nachos

Name: Burrito bowl w/ homemade nachos
Yield: 25
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

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

Fry the Pulled Oats with the BBQ sauce and 30 g of cumin.
Fry the rice with crushed tomatoes, salt and pepper to taste and 20 g of cumin. Mix in the coriander.
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.
Bake the triangles in an oven for 5-6 min at 175°C.
Place all vegetables, rice and Pulled Oats separately on a plate. Serve with fresh lime and the homemade nachos.

Categories: American, Lactose-free, Lunch, Main Dish, Mexican, Milk-free, Snack, Tortillas, Vegan, Vegetarian, Wheat-free