Vegetarian Taco Bowls

Preparation

Sprinkle water onto tortillas and either place in sealed plastic bag and microwave for 40 seconds, or wrap in damp dishtowel and place in covered casserole dish in 120C degrees oven for 10 minutes.  Remove and coat with oil and sprinkle of salt.  Stuff each tortilla in a ramekin and place in 150C degree fan bake oven for about 10 minutes or until crispy.  Remove tortillas from ramekins, place upside down on baking tray and place in oven again until bottom browned.

Warm refried beans and prepare Arroz Rojo according to directions on packet.

Thinly chop up cabbage and mix in bowl with red onion, capsicum and sprinkle of lemon juice.  Stir through Salsa Picante de Piña and mayonnaise.

Place each baked tortilla in a bowl and layer inside with a dollop of refried bean, a spoonful of rice, sprinkle with cheese and add cabbage mixture on top.  Serve warm.

Vegetarian Taco Bowls
Variations abound for this simple recipe
Ingredients
6 Tio Pablo Corn Tortillas
1 can, La Morena Refried Bayo Bean (440g)
1 packet Arroz Rojo Flavour Packet (35g)
300g long grain, white rice
½ cup shredded Edam cheese
1 cup, shredded white cabbage (or iceberg lettuce, if preferred)
½ small red capsicum ,diced
¼ small red onion, thinly sliced
1 Tablespoon Tio Pablo salsa Picante de Piña
1 teaspoon mayonnaise (I use Best brand)
Squeeze of lemon juice
Oil for coating
Salt to taste