Burrito bowl with homemade nachos

3-4 servings

Ingredients

  • 240 g Pulled Oats® Nude
  • 400 g kidney beans
  • 200 g sweet corn
  • 2 bell peppers sliced
  • 5 tomatoes cut
  • 600 g cooked rice
  • 200 g peas
  • 2 red onions diced
  • 4 avocados cubed
  • 300 g crushed tomatoes
  • oil for frying
  • 4 soft tortillas
  • 2 tbsp cumin
  • 70 ml sweet BBQ sauce
  • handful of chopped coriander leaves
  • 2 limes
  • 1 tbsp sugar

Instructions

  1. Fry the Pulled Oats with the BBQ sauce and ½ tbsp of cumin.
  2. Fry the rice with crushed tomatoes, salt and pepper to taste and ½ tbsp of cumin. Mix in the coriander.
  3. Cut the tortillas into triangles. Mix together 50 ml of oil, 1 tbsp of cumin, 1 tbsp of sugar and salt according to taste. 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.

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

In this recipe we used: Pulled Oats® Nude

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