Taco Bowl with Spinach & Carrot Veggie Bakes
Follow this super easy vegetarian recipe and turn tortillas into taco bowls. Pop our Spinach and Carrot Veggie Bakes in the centre. Surround with tasty sides. Then taco in. Easy!
Made with our Spinach & Carrot Veggie Bakes
Ingredients:
4 Cauldron Spinach & Carrot Veggie Bakes
2 tortilla wraps
1 corn on the cob
½ red onion, diced
2 large tomatoes, diced
½ lime, juiced
80g black beans, seasoned and warmed through
2 tbsp zero fat greek yogurt
40g shredded lettuce
A few slivers of pickled red onion
A few sprigs of coriander
A few rounds of pickled jalapenos
Pinch of black pepper
Our tip
If you don’t have a gas hob, char the corn in a dry hot pan. Placing the corn flat in the pan and turn as it chars.
Method:
Preheat oven to 180˚.
Push each tortilla into an oven-proof bowl, wrinkling the sides to make them fit and bake in the oven for 5-8 mins until they harden.
Pop the Cauldron Spinach & Carrot Veggie Bakes to the oven and bake for 12 mins.
Take your corn on the cob and char over an open flame on your hob until the majority of the kernels are slightly burnt. Slice off the cob.
Mix the red onion and tomato, adding the lime juice, salt and pepper.
Place 2 Cauldron Spinach & Carrot Veggie Bakes into the center of each of the taco bowls, layer around the corn, tomato and onion salsa, black beans and lettuce.
Add a dollop of yogurt on top and finish with coriander, pickled jalapenos, pickled red onions and a pinch of black pepper.
Our tip
If you don’t have a gas hob, char the corn in a dry hot pan. Placing the corn flat in the pan and turn as it chars.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
