Quick veggie taco bowl

After a quick-fix for Mexican night? This tasty taco bowl requires minimum effort, but it’s big on flavour - a win-win!

4

10m

15m

Ingredients

  • 1 cup (200g) long-grain white rice
  • 1 tbs vegetable oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 30g Coles Mexican Seasoning Mix Mild
  • 400g can four bean mix, rinsed, drained
  • 1 cup (250ml) canned diced tomatoes
  • 1 avocado, stoned, peeled, thinly sliced
  • 1/3 cup (80ml) sour cream
  • 1/2 cup coriander leaves
  • 100g white corn tortilla strips

Method

STEP 1

Cook the rice in a large saucepan of boiling water for 12 mins or until tender. Drain.

STEP 2

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 4-5 mins or until onion softens. Add the capsicum and Mexican seasoning and cook, stirring, for 1-2 mins or until aromatic.

STEP 3

Add the beans, tomato and ¾ cup (185ml) water to the onion mixture. Bring to the boil. Reduce heat to low. Cover and cook for 5 mins or until the mixture thickens.

STEP 4

Divide the rice among serving bowls. Top with the bean mixture, avocado, sour cream, coriander and tortilla strips. Season to serve.

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.