Leftover Chilli & Green Olive Taco Bowls
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 flour tortillas
- 150g leftover chilli or refried beans (hot or cold)
- 150g cooked rice (hot or cold)
- 50g pitted green olives, chopped
- 1 red pepper, diced
- handful of lettuce, shredded
- 25g pitted black olives, sliced
- 50g grated cheddar cheese
- 2 spring onions, chopped
- sour cream and salsa to serve
Method
- Preheat the oven to 180c.
- Using a round pastry cutter (approximately 11cm diameter) cut into the tortillas to make 8 mini tortillas. Spray a muffin tin with a little spray oil and push the mini tortillas into the muffin holes. Bake for 10 minutes, remove from the muffin tin and allow the taco cups to cool.
- Meanwhile make the filling by mixing the refried beans or leftover chilli with the cooked rice and pitted green olives. Add a large spoonful of this mixture to each of the taco cups.
- Top with the red pepper, lettuce, sliced black olives, grated cheese and spring onions.
- Serve immediately with sour cream and salsa.