Nothing beats the feeling of experiment cooking done right and turning into an actual recipe! What say my foodie friends?!?
In my quest of making colourful tacos, I made some raspberry sauce and guacamole. I was sure of the pretty pink and the gorgeous green but in the end, it should taste nice, right?
I trusted my intuition, my palate and went ahead with the dreamy recipe. Oh, the sweet raspberry and savoury guacamole blended so well that it felt like a big flavour blast in my mouth!
The filling consists of brown rice and black bean salad, making this an absolutely stunning, delish & healthy recipe. I hope you all like the happy, colourful platter and have an equally happy & colorful week ahead!
Terrific Taco Bowls
Enjoy the steps!
Ingredients
- 6 taco wraps (or store-bought taco bowls)
- 1 cup black beans, cooked
- 1 cup brown rice, cooked
- 6 tablespoon guacamole
- 1 small salad tomato, finely chopped
- 1/2 jalapeño, finely chopped
- 1/2 cucumber, finely chopped
- 1/2 small onion, finely chopped
- Fresh cilantro, finely chopped
- 2 limes: fresh juice of 1, another cut into wedges
- 1/2 teaspoon salt
- Some aluminium foil to make taco bowls
Directions
- Heat oven at 200 C. Take some aluminium foil and cut 12 squares, 5X5 inches each. Working with two squares at a time, stick them together, lift from the sides, and shape them into bowls.
- Now place tortillas in the foil bowls and fold them into the bowls. Fold extra length of foil over tortillas. Put them in a baking tray and roast for 8-10 minutes or until lightly golden and crisp. Check every 3-4 minutes to ensure that they don’t over brown or burn.
- In a bowl, add beans, chopped veggies, salt, and lime juice. Toss well and do a seasoning check.
- Put taco bowls on a platter. Fill half of each bowl with rice and another half with black bean salad. Top the rice with a tablespoon of raspberry sauce and bean salad with a tablespoon of guacamole.
- Put lime wedges on the side. Absolutely gorgeous, delicious, and healthy bowls are ready to be served!
Tips:
- Raspberry sauce: In a saucepan, add a cup of washed raspberries, 1/4 cup of granulated sugar, 1/6 cup of water, and 1/2 tablespoon of lemon juice. Cook over medium heat, stirring often until the mixture comes to a boil, and the sauce thickens. Remove from gas, and allow to cool for 10 minutes. Add a pinch of salt, 1/4 teaspoon of vanilla essence, and mix well. Store refrigerated in an airtight jar for up to 3 days.
- Guacamole salsa: In a bowl, mash 3 ripe avocados. Finely chop 1 medium-sized red onion, 2 salad tomatoes, some fresh cilantro, 1 garlic clove, and add everything to the avocados. Squeeze in juice of 1 fresh lime juice, 1 teaspoon salt, and a pinch of ground cayenne pepper. For best results, refrigerate 30 minutes before serving.
