Prep Time: 10 Minutes
Cook time:
20 Minutes
Total Time:
 30 Minutes
Serves: 2
 

This is the ultimate Mexican inspired Buddha bowl that will delight everyone. I have to confess Mexican inspired food is probably my favourite food to create, I find the flavours are such a crowd pleaser- they are fresh, spicy (if you like!) earthy, satisfying and hearty.
I have created by dream burrito bite patties that pair beautifully with the smoky chipotle corn, crispy salad and creamy tangy guacamole. You could also serve these as an appetiser if you were entertaining.
The spices in this are quite subtle, but if you like a bit of a kick, feel free to add more chilli powder in the bean mix or put some fresh sliced chilli on top.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

 

BURRITO BITES

  • 1 cup of white rice (cooked)
  • 1 brown onion
  • 4 cloves of garlic
  • 1 tsp. coconut oil
  • 1 tbsp. cumin
  • ½ tsp. chipotle seasoning
  • 1 tsp. smoked paprika
  • Salt and pepper
  • Juice ½ lemon or 1 tbsp. apple cider vinegar
  • 1 can of black beans (rinsed and drained)

GUACAMOLE

  • 1 avocado
  • ½ tsp. crushed garlic
  • Juice of ½ lemon
  • Salt and pepper
  • SMOKEY CORN
  • 1 tsp. coconut oil
  • 1 can of corn kernels
  • 1 tsp. smoked paprika
  • 1 tsp. nutritional yeast
  • ¼ tsp. chipotle
  • Salt and pepper

OTHER

  • ¼ red cabbage (shredded)
  • 1 packet corn chips
  • Baby spinach with coriander

METHOD

  1. Preheat oven to 180’c fan forced.
  2. Cook rice either in the microwave or stove top (absorption method) once cooked, drain and rinse and set aside.
  3. While rice is cooking, pre heat a large fry pan with coconut oil on medium heat (if not using themomix).
  4. Dice onion and garlic (5 sec, speed 5).
  5. In the fry pan sauté onions, garlic, cumin, chipotle, paprika, salt and pepper for 3-5 mins until golden and fragrant (3mins, varooma, soft speed).
  6. Add lemon juice, ½ the can of black beans, rice then transfer to a high-speed blender.
  7. Process all ingredients until smooth (40sec, speed 10).
  8. Add the remaining beans and process on medium speed until combined (10sec, speed 5).
  9. Line a baking tray and roll balls into roughly 70g and spread over the tray and bake for 20mins until golden and firm.
  10. Line a baking tray and add corn kernels, smoked paprika, chipotle, salt and pepper and toss to coat. Roast in the oven for 5mins, then rotate and cook for a further 5mins.
  11. Slice red cabbage.
  12. Toss baby spinach with coriander.
  13. Make guacamole- in a bowl- mash an avocado with garlic, lemon juice, salt and pepper until smooth.
  14. Serve in a bowl with patties, corn, corn chips, spinach mix, red cabbage and a generous dollop of guacamole.

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