Video: Mexican Bowl

This week we’re sharing one of our all-time perennial favourites. The Mexican bowl is pretty much a staple of our diet: it’s easy to make, tastes fantastic, and is also very satisfying without being too unhealthy.

Mexican bowls
Mexican bowls

There’s a lot of components to the bowl that you can mix and match as you like. We always have home-made nachos to start with around the edge. This time we’ve added a black bean mix to the middle, but there are other possibilities too.

Mexican bowls
Mexican bowls

Chunks of avocado make for a good topping, or you can make guacamole if you’re feeling less lazy. Refried beans come in a tin if you’re feeling lazier, on the other hand! While black beans make a good staple, you could try turning them into frijoles, or adding other ingredients to your mix. Cherry tomatoes fried in their own juices make a great faux-salsa topping, too.

Mexican bowls
Mexican bowls

Don’t be scared to experiment with this recipe. The Mexican bowl was made to be used however you like it! Here’s our video, and make sure to scroll down for the recipe.

Mexican bowls
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Mexican Bowl
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This delicious bowl meal is packed with Mexican flavours.

Course: Main Course
Cuisine: Mexican
Servings: 2 people
Author: VegBurge
Ingredients
  • 3-4 corn flour tortillas
  • 1 cooking spray, eg coconut oil
  • 1 pinch roasted garlic herb mix optional
  • 400 g black beans
  • 100 g sweetcorn or more to taste
  • 1/2 red onion chopped
  • 2 tsp mole
  • 3-5 chestnut mushrooms chopped
  • 1 tsp BBQ herb mix optional
  • 100 g red Leicester grated
Instructions
  1. First, make the nachos. Fold the tortillas in half and cut the straight edge with scissors. Repeat this process, then cut the resulting shapes into half again to create evenly sized triangles. Spread them out across a baking tray

  2. Spray your cooking spray across them and scatter with a garlic herb mix if you wish to add extra flavour.

  3. Put the nachos into the oven at 180C (fan) for 15-20 minutes. Keep an eye on them as they can brown very quickly.

  4. Meanwhile, put the beans, sweetcorn, onion, mole, and mushrooms into a frying pan. Add a little oil and cook over a medium heat. You may also add BBQ herb mix if you wish.

  5. When the onion is going transparent, the mushrooms have shrunk, and the black beans are cooked through, serve up the mixture into two bowls.

  6. Get the nachos from the oven and place them around the sides of the bowls. Use the point of the triangle to stand them up in the bean mixture.

  7. Scatter each bowl with half the cheese and add toppings of your choice. Good examples are mayonnaise, sour cream, salsa, guacamole, BBQ sauce, and hot sauce.

  8. Serve hot! Use the nachos as scoops to eat the bean mix.

Mexican bowls
Mexican bowls
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