BLACK BEAN & WILD RICE TACO BOWL
Farrah’s 8" Flour Tortillas
Cooked wild rice
Black pinto beans
Pickled red cabbage
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.