Burrito bowl with homemade nachos
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.