Aztec Vegetarian Tortilla Bowl
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
red onion
2 tsp
Mild Mexican Spice Blend
(Contains: Gluten;)
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
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced.
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.
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.
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.
To serve, divide tortillas, bean mixture, avocado, lime, and coriander between bowls.
