Name: Mexican Black Bean Tortilla Bowl
Prep time: 20 min
Cook time: 45 min
Yield: Serves 4
Ingredients: 1/2 cup + 1 tbs McKenzie's Black Beans; Spray oil; 2 cobs corn, peeled; 1 baby cos lettuce, washed and chopped; 50g baby spinach; 1 red onion, sliced; 1 Lebanese cucumber, thinly sliced; 200g multi coloured cherry tomatoes, halved; 1-2 avocados, thinly sliced; Jalapenos, optional; 8 mini soft tortillas; 2/3 cup mayonnaise; 1 1/2 cups grated tasty cheese

1/2 cup + 1 tbs McKenzie's Black Beans Spray oil 2 cobs corn, peeled 1 baby cos lettuce, washed and chopped 50g baby spinach 1 red onion, sliced 1 Lebanese cucumber, thinly sliced 200g multi coloured cherry tomatoes, halved 1-2 avocados, thinly sliced Jalapenos, optional 8 mini soft tortillas

Dressing:

2/3 cup mayonnaise 1^1/2 cups grated tasty cheese

Step 1

Prepare and cook the black beans according to on-pack instructions. Drain and set aside.

Step 2

Spray the corn with oil and char grill over a medium heat for 10-12 minutes. remove from the heat , slice the kernels form the cob.

Step 3

Assemble the lettuce, spinach, onion, cucumber, tomatoes, avocado, cooked beans, corn and jalapenos in serving bowls.

Step 4

Spray the tortillas with oil and quickly brown each in a frypan over high heat, cut each into 4 and arrange them around the edges of the bowls. Whisk together the mayonnaise, lime rind and juice and drizzle over the top of the salad. Sprinkle over the cheese and serve immediately.

Substitute corn chips for the tortillas if you prefer.

Speed up the preparation by cooking the beans the night before.

Mexican Black Bean Tortilla Bowl