It might be cooler now, but don’t let next week’s heatwave catch you unprepared.
Get all the ingredients ready for this super quick and fresh Mexican-style bowl. Thanks Chef Joe.
Find the full recipe below - don't worry, this one you can make without risk of overheating.
Ingredients for 2
Red rice:
- 150g red rice
Tortilla strips:
- 2 small tortilla wraps
- 1tbsp olive oil
- Pinch garlic granules
- Pinch smoked paprika
- Pinch salt
Baby corn:
- 1tbsp sunflower oil
- 6 pieces of baby corn
Fried mince:
- 3 beef patties - chopped
- 1 tbsp sunflower oil
Avocado salsa:
- ½ avocado - cut into dices
- 1 tomato - cut into dices
- Coriander - chopped roughly
- Squeeze of 1 lemon
Carrot and beetroot:
- 3 beetroot cooked - grated
- 1 carrot (washed) - grated
- 1 tbsp rice vinegar
- Pinch salt
- Pinch sugar
Chipotle mayo:
- 3 tbsp plant based mayo
- 1 tbsp chipotle hot sauce (2 tbsp if you like spicy)
- 1 lime zest
- Squeeze of 1 lemon
Refried beans:
- Refried bean x 200g
- Cracked black pepper
Method
Preheat oven to 160C fan, gas mark 3
Red rice: Add the rice in a pan with 500ml water, bring to the boil and simmer for around 20 mins or until cooked.
Tortilla strips: Cut the tortilla wraps in half and then cut them into strips. Mix with the spices and oil and add onto a tray and on the oven for 7-8 minutes.
Fried mince: Heat a non-stick frying pan with sunflower and add the chopped patties. Fry until caramelised. Remove from the heat.
Baby corn: Heat a non-stick frying pan over high heat, add the sunflower oil and fry till it's chargrilled all over.
Avocado salsa: prepare and mix all the ingredients together
Carrot and beetroot mix: mix together the ingredients
Chipotle mayo: mix together the ingredients
Refried beans: Add the refried in a bowl and microwave till hot. Mix with black pepper.
Add into a large bowl with the dressing added over the top.
