|
|
Preparation time
30 minutes
Total time:
50 minutes
|
Ingredients
Tortilla bowls
-
4 15 cm (8-inch) tortillas
-
To taste, olive oil
-
To taste, salt and freshly ground pepper
Ground beef mixture
-
15 mL (1 tbsp.) olive oil
-
80 mL (1/3 cup) finely chopped onion
-
1 clove garlic, finely chopped
-
1 package (400 g) plant based ground
-
5 mL (1 tsp.) chili seasoning
-
2 mL (1/2 tsp.) ground cumin
-
To taste, ground cayenne pepper
-
15 mL (1 tbsp.) tomato paste
-
175 mL (3/4 cup) vegetable broth
Assembly
-
1.5 L (6 cups) chopped romaine lettuce
-
1 fully ripe avocado, pitted, peeled, and diced
-
125 mL (1/2 cup) frozen corn kernels, thawed, or tinned kernels, drained
-
175 mL (3/4 cup) tinned black beans, drained and rinsed
-
16 cherry tomatoes, halved
Garnishes
-
175 mL (3/4 cup) grated cheddar or Monterey Jack cheese
-
To taste, lime wedges
-
To taste, fresh coriander leaves
-
To taste, salsa
-
To taste, sour cream
|
Directions
Tortilla bowls
- Preheat oven to 180°C (350°F).
- Brush tortillas with a little olive oil.
- Sprinkle with salt and pepper.
- Press each tortilla into an ovenproof bowl so that it takes the round shape.
- Bake tortillas for 10 to 15 minutes, or until tortillas are crisp.
- Transfer tortilla bowls to a rack to cool.
Ground plant based beef mixture
- Heat oil in a large skillet and fry onion and garlic for 2 to 3 minutes.
- Add plant based ground and cook over medium-high heat, breaking up chunks.
- Drain up the meat and put it back in the skillet.
- Add spices, tomato paste, and broth. Stir well.
- Bring to a boil and simmer over low heat for about 8 minutes, or until broth is reduced and mixture has thickened. Reserve.
Assembly
- Place tortilla bowls on plates.
- Divide lettuce among bowls, stacking it visibly in a corner of each bowl.
- Do the same for the avocado cubes, corn, beans, tomatoes, and plant based ground mixture.
Garnishes
- Garnish each bowl with cheese, lime wedges, and coriander leaves, if desired.
- Serve with salsa and sour cream.
|
|