Mexican burrito bowl

Rating:

apples-grey

Created by:

Total time:
35 min
Preparation:
25 min
Cooking:
10 min
Serves:
8

Category:

Tags:

6.84

Ingredients

440gBlack beans, drained and rinsed
440gCorn kernels, drained
1eachRed onion, diced
1eachYellow capsicum, diced
1eachJar of roasted red capsicum
0.5cupParsley, chopped
3eachTomatoes, diced
1eachWhole cooked chicken, shredded
1eachPacket of taco seasoning mix
3cupBrown rice, cooked
80gLite sour cream
8eachLime wedges
1each10-inch tortilla wrap
8eachCoriander sprig

Method

  1. Pre-cook the rice the day before and place in the fridge
  2. In a large bowl combine black beans, corn kernels, onion, both capsicums, parsley, tomatoes mix together to combine
  3. Toast up the wrap and cut into wedges when cool. Wrap in clingwrap
  4. Pour taco seasoning over the chicken and toss to coat
  5. Place vegetable mix in 1/3 of the bowl, seasoned chicken in 1/3 and rice in the last 1/3
  6. Place wrapped tortilla wedge on top, with a wedge of lime and a small pot of sour cream. Add a sprig of coriander on top of the bowl to add colour

Recipe description

Thank you to the team at Emerald State High School for sharing this recipe.

Variations

Make the bowl vegan by removing the chicken, adding the taco seasoning to the rice, topping the bowl with avocado and serving with salsa instead of sour cream. Make the bowl gluten free by replacing the tortilla with a gluten free wrap
Contact

347 Old Cleveland Road
Coorparoo
QLD 4151

Phone: (07) 3324 1511

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