Crispy Mexican Burrito Bowl | delicious. Magazine

Cooking for one doesn't have to be a chore! This flavour-packed Mexican meal can be on the table and ready to eat in as little as 20 minutes. Serves 1 Ingredients: 1 tbsp rapeseed oil 1 corn tortilla 50g roasted red peppers from a jar, chopped 50g tinned sweetcorn ½ red onion, finely chopped Small bunch fresh coriander, chopped Grated zest 1 lime and juice ½ lime ½ tsp smoked paprika 3 tbsp soured cream 140g pouch Tilda Pulses and Rice (black bean, jerk and coconut) ½ ripe avocado, sliced Method: 1. Heat the oil in a large frying pan over a medium heat. Cut the tortilla in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 minutes until golden and crisp. Set aside on kitchen paper to drain. 2. Make a salsa by mixing the red peppers, sweetcorn, onion, most of the coriander and the lime juice in a bowl, then season with salt and pepper. In a separate small bowl, stir the lime zest and paprika into the soured cream. 3. Empty the pouch of pulses into a serving bowl and mix in half the salsa and half the tortilla strips. Top with the sliced avocado and the rest of the salsa and tortilla strips, then drizzle over the spiced soured cream and scatter with the remaining coriander. Find the full recipe here: bit.ly/2WtsMMO