Products used in this recipe
Taco Bowl
Yield: 10 Servings
Yield: 10 Servings
A vegetarian taco bowl with charred corn, black beans, spiced chick peas and salsa.
Instructions:
1. Pat dry Edgell Chick Peas with paper towel. Spray with oil and cook until crisp. Toss in Cajun seasoning.
2. Cut tortillas into triangles and deep fry until golden.
3. Combine tomato, red capsicum and red onion to make a salsa.
4. To serve, place a small amount of rice at bottom of a bowl. In segments, top with crispy chick peas, tortilla chips, tomato salsa, Edgell Black Beans, charred Edgell Corn and avocado.
