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BLACK BEAN & WILD RICE TACO BOWL

Farrah’s 8" Flour Tortillas
Cooked wild rice
Shredded Lettuce
Feta cheese
Black pinto beans
Tomato
Red onion
Red peppers
Corn kernels
Pickled red cabbage
Coriander 


To make taco bowl, warn tortillas to soften and push firmly over a back of an upside down oven proof bowl, bake for about 7-10 min at 180°C.

Dice the peppers, onions and corn and use a heavy frying pan or griddle pan to cook them and give them some charred colour.

Season and combine your cooked veges with your wild rice, beans and shredded lettuce that will give you that great combination of hot and cold ingredients. 

Top your taco salad with some crumbed feta, pickled red cabbage and freshly chopped coriander.

  • Mix the rice with other ancient grains like barley or quinoa to give a great tasty on trend alternative.