Crispy Tortilla Taco Bowl

This colourful taco bowl is full of all sorts of goodness. And the best bit is the bowl is edible, too!

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 160°C fan / 350°F. Put the red onion and red wine vinegar into a bowl, stir, then leave to pickle while you complete the next steps.

   
2. 2

   Place two medium-sized ovenproof bowls upside down on a baking dish. Brush the bowls with olive oil, then place the tortillas over the bowls and mould them around the bowls. Bake in the oven for 8–12 minutes, or until crispy. Note: if you bake the tortillas too long, they might stick to the bowls.

   
3. 3

   Toast the sweetcorn in a non-stick frying pan on a medium heat for 8 minutes or until it begins to char. Meanwhile, heat a splash of olive oil in a separate pan on a medium heat. As soon as the oil is hot, add the beans, garlic, cumin, paprika and a pinch of salt. Stir, then cook for 5 minutes. Add a splash of water if the beans get too dry.

   
4. 4

   Mash the avocado flesh in a bowl with the coriander, half the lime juice and small pinches of salt and pepper, to make a guacamole. Combine the tomatoes and chillies in a separate bowl with small pinches of salt and pepper to create a simple salsa.

   
5. 5

   When you’re ready to build the taco bowls, fill the crispy tortillas with the lettuce, fried beans, toasted sweetcorn, salsa, pickled red onion and guacamole. Sprinkle over some extra coriander and the rest of the lime juice. We also like to add a drizzle of olive oil, but this is optional.