Mexican Fiesta Bowl

by Emilie Nereng
Vegetarian
Gluten-free
20 min
Mexican Fiesta Bowl

ingredients

  • 2 handful lettuce
  • 1/2 x cucumber
  • 1 x mango
  • 1 x tomato
  • 1/4 x red onion
  • 1 handful fresh coriander
  • 1/4 x red chili
  • 1/2 x lime
  • 1/3 pack sour cream
  • 1 tsp sriracha
  • 1 x avocado
  • 1 x carrots
  • 1 pack black beans
  • 1/2 pack taco spice mix
  • 1 1/2 dl water

method

  1. Cut the veggies into cubes.
  2. Lets make the tomato salsa: Finely chop all the ingredients, transfer to a bowl and add limejuice to taste (the coriander is optional).
  3. Lets make the dressing: Add quark (or sour cream) and sriracha. Add more sriracha if you like it spicy.
  4. Make the guacamole by mashing the avocado with a fork in a bowl. Add some lime juice, salt and pepper to taste.
  5. Grate the carrot (and other veggies you have on hand) and fry in the pan for 3 minutes. Add black beans and taco spice mix, and fry for another 2-3 minutes. Add the water, and mash half of the mixture. Finally fry for 2-3 minutes.
  6. Add all the veggies to a bowl and serve with salsa, guacamole, beans and dressing.
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