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Crispy Mexican tortilla rice bowl

Name: Crispy Mexican tortilla rice bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 1
Cuisine: Mexican recipes
Ingredients: 1 tbsp rapeseed oil; 1 corn tortilla; 50g roasted red peppers from a jar, chopped; 50g tinned sweetcorn; ½ red onion, finely chopped; Small bunch fresh coriander, chopped; Grated zest 1 lime and juice ½ lime; ½ tsp smoked paprika; 3 tbsp soured cream; 140g pouch Tilda Pulses and Rice (black bean, jerk and coconut); ½ ripe avocado, sliced

Published: 6 Sep 18
Updated: 18 Mar 24

Cooking for one needn’t be a chore. This flavour-packed Mexican meal is on the table in just 20 minutes but tastes like it took much longer.

Looking for something else? We have lots more recipes for 1 person for you to try.

Easy
April 2018

Test kitchen approved

Serves 1
Hands-on time 20 min

Cooking for one needn’t be a chore. This flavour-packed Mexican meal is on the table in just 20 minutes but tastes like it took much longer.

Looking for something else? We have lots more recipes for 1 person for you to try.

Vegetarian recipes

Nutrition: per serving

Calories: 722kcals
Fat: 43.6g (12.4g saturated)
Protein: 14.1g
Carbohydrates: 61.1g (13.6g sugars)
Fibre: 14.9g
Salt: 1.1g

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Ingredients

1 tbsp rapeseed oil
1 corn tortilla
50g roasted red peppers from a jar, chopped
50g tinned sweetcorn
½ red onion, finely chopped
Small bunch fresh coriander, chopped
Grated zest 1 lime and juice ½ lime
½ tsp smoked paprika
3 tbsp soured cream
140g pouch Tilda Pulses and Rice (black bean, jerk and coconut)
½ ripe avocado, sliced

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Method

Heat the oil in a large frying pan over a medium heat. Cut the tortilla in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 minutes until golden and crisp. Set aside on kitchen paper to drain.
Make a salsa by mixing the red peppers, sweetcorn, onion, most of the coriander and the lime juice in
a bowl, then season with salt and pepper. In a separate small bowl, stir the lime zest and paprika into the soured cream.
Empty the pouch of pulses into a serving bowl and mix in half the salsa and half the tortilla strips. Top with the sliced avocado and the rest of the salsa and tortilla strips, then drizzle over the spiced soured cream and scatter with the remaining coriander.