Ingredients:

• Pack of tortillas

• Seasonal veges

• 2 cans of black beans, drained and rinsed

• Angel Food dairy-free cheddar, grated

Spanish red rice

• 1 Tbsp vegetable oil

• 1-2 garlic cloves, minced

• 1 Tbsp tomato paste

• 1 tsp cumin powder

• 1 cup long grain rice

• 1 1/2 cup water or vege stock

Taco seasoning - Mix together and store in an airtight container, use 3 teaspoons of taco seasoning per can of black beans

• 1 Tbsp chilli

• 1/2 tsp smoked paprika

• 1 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1 1/2 tsp cumin

• 1 tsp sea salt

• 1 tsp black pepper

• 1/4 tsp dried oregano

Method:

1. Preheat oven to 180C. Take tortilla wraps and place on an upside-down muffin tray to create the taco bowl shape. Bake the taco bowls in the oven for 5-10 minutes or until they are crispy.

2. To make the rice, add the vegetable oil, minced garlic, tomato paste and cumin to a medium saucepan and cook over heat for 1 minute. Then add rinsed rice, and water to the saucepan and cook over a low heat, with the lid on until al the water has evaporated.

3. Drain and rinse black beans, heat a teaspoon of oil in a frying pan, sauté the taco seasoning spice mix for a few seconds before adding the black beans. Heat through while stirring, you can leave the beans whole or mash to create refried beans.

4. Choose seasonal veges to serve with your taco bowls, think fresh crunchy salad veges.

5. To serve - place a crispy taco bowl on your plate, add 1/4 of the rice and 1/2 of the bean mixture to the taco bowl. Sprinkle liberally with Angel Food cheddar, add salad to the other half of the place and garnish with optional coriander, a lime wedge and sweet chilli sauce.