Vegetarian Taco Bowls
These bowls aren’t intentionally vegetarian, you can use mince by all means. We just find though that sometimes,
(A) you don’t have meat in the house
(B) you don’t have to worry about cooking the meat perfectly, or
(C) you just can’t be bothered 😊
We mostly fall into the later category – particularly for lunches when you just want something easy but yum. These bowls also come with plenty of options to suit what you have in the fridge and as each person can assemble their own, it suits cooking for a group.
Also, with plenty of veg and not too much sour cream or cheese (just a sprinkling!) they’re pretty healthy-ish...
INGREDIENTS
Onion
Capsicum
Tin of mixed beans (and/or a small tin of corn)
Tin of Tomatos
Sachet of taco seasoning
TOPPINGS
(note; all these are optional to suit your tastes, you don’t need to have them all)
Sour Cream
Grated Cheese
Fresh lime wedges
Diced tomato
Coriander
Corn Chips!
METHOD
First. Prepare all your ingredients. Dice your onion, finely slice the capsicum, open tins and drain beans (and corn if using).
Start cooking your filling. Dice the onion and gently fry it in 1tbsn of oil for two minutes. Add the capsicum and cook for a further three minutes until the vegetables start to soften and colour.
Add the spice mix and stir for a further minute until fragrant.
Add the beans/corn, the tin of tomatoes (then fill up the can halfway with water and pour that in as well), then simmer (bubble gently) for ten minutes to reduce and thicken.
Meanwhile prepare all your additional toppings. Cut the lime and finely chop the coriander. If you’re feeling fancy, place it all on a platter for others to help themselves.
When cooked, scoop a generous amount of bean filling into a bowl and let each person top with whatever additions they choose!
