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Aztec Vegetarian Tortilla Bowl

Aztec Vegetarian Tortilla Bowl

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The Aztecs came up with some great concepts: the calendar, soccer, herbalism and corn chips (date of the apocalypse? Less reliable, but we won’t hold that against them). Naturally we’ve re-engineered one of those historic ideas with our tortilla bowl. Dig in like those wise ancient inventors!

Tags:Under 30 MinutesVeggie
Allergens:Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1

red onion

2 tsp

mild Mexican spice blend

(ContainsGluten)

1 tin

red kidney beans

1

zucchini

1

carrot

1

tomato

4

corn tortillas

1

avocado

1

lime

1 tbs

coriander

Not included in your delivery

1 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2080 kJ
Fat24.8 g
of which saturates4.6 g
Carbohydrate46.8 g
of which sugars11.4 g
Dietary Fibre0 g
Protein13.6 g
Sodium748 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced.

2

To prepare the ingredients, finely chop the red onion, grate the zucchini and carrot (peeled), and dice the tomato. Cut the tortillas into triangular quarters, the avocado into cubes, and the lime into wedges. Drain and rinse the red kidney beans. Pick the coriander leaves for garnish.

3

Heat the olive oil in a frying pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until soft. Add the HelloFresh Mexican spice mix and cook stirring for 1 minute or until fragrant. Add the red kidney beans, zucchini, carrot, and tomato and cook for 5 minutes, or until the vegetables are tender.

4

Meanwhile, brush the tortillas with some oil (or use an oil spray if you have one) and lay out flat on a baking tray. Cook in the oven for 5-6 minutes or until golden and crisp.

5

To serve, divide tortillas, bean mixture, avocado, lime, and coriander between bowls.