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Chipotle Mexican Tofu Tortilla Bowls
Ingredients
- 4 large tortilla wraps
- 450g tofu (or chicken if preferred)
- 1 tbsp olive oil
-
2 tbsp Mingle’s Chipotle Taco Seasoning
- 1 large romaine lettuce leaf, finely chopped
- 1 large tomato, diced
- 1 can of corn, drained
- 1 can of black beans, drained
- 4 tbsp Greek yoghurt
- 1 tbsp finely chopped coriander
- 1 lime
Directions
- Preheat your oven to 180°C.
Lightly spray four oven-proof bowls with olive oil and press a tortilla wrap into each to form a bowl shape.
Place the bowls in the oven and bake for 10 minutes, or until the edges are golden and crispy.
Meanwhile, cut the tofu into bite-sized pieces and toss with olive oil and Mingle’s Chipotle Taco Seasoning. Cook in a pan over medium heat for 10 minutes, tossing frequently.
Finely chop the romaine lettuce and tomato. Drain the corn and black beans, then set aside.
Once the tortilla bowls are crispy, remove them from the oven and allow them to cool slightly.
Assemble the bowls by layering lettuce, corn, black beans, tomato, and seasoned tofu.
Top each bowl with a dollop of Greek yoghurt, a sprinkle of chopped coriander, and a squeeze of lime juice for added freshness.
Serve immediately and enjoy cracking the crispy tortilla bowl as you eat!
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