Taco Bowl | Sanjeev Kapoor Khazana

Mini tortillas baked in the shape of a bowl stuffed with spicy kidney bean mixture and cheese.

TACO BOWL

Ingredients

8 readymade mini tortillas
1 cup cooked red kidney beans
Oil for greasing
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
Crushed black peppercorns to taste
1 teaspoon paprika
1 tablespoon tomato ketchup
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander leaves
1 avocado
Iceberg lettuce leaves as required
Grated processed cheese as required
Fresh coriander sprigs for garnishing

Method

1. Preheat oven at 180º C. Place small steel bowls on a baking tray and grease them with some oil.
2. Line each greased bowls with tortillas. Cover the prepared bowls with butter paper and fill them with some beans.
3. Place the baking tray in preheated oven and blind bake for 5-7 minutes. Remove from heat and cool.
4. Combine onion, tomato, salt, crushed peppercorns, paprika, tomato ketchup, 1 tablespoon lemon juice and chopped coriander in a bowl and mix well.
5. Deseed and scoop out avocado flesh in a bowl and mash using a fork. Add remaining lemon juice, salt and crushed peppercorns and mix well.
6. Fill a piping bag with prepared avocado mixture.
7. Demould the taco bowls and place them on a serving platter. Line them with a few torn lettuce leaves.
8. Put some tomato mixture and top with some kidney beans and some cheese. Pipe out some avocado mixture on top.
9. Serve immediately garnished with coriander sprigs.

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