Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 1½ tablespoons oil
- 1 cup frozen Birds Eye Corn Kernels / 420g can Edgell Corn Kernels, drained
- 300g packet frozen Birds Eye Plant Based Mince
- 300g jar tomato salsa
- 450g pouch microwavable brown rice, heated following packet directions
- 200g punnet cherry tomatoes, quartered
- 400g can Edgell Black Beans, rinsed and drained
- 1 avocado, sliced
- Fresh coriander leaves and lime wedges, for garnish
- 100g white corn tortilla strips, for serving
Method
STEP 1Heat 2 teaspoons oil in a non stick frypan over medium-high heat. Add Corn Kernels and cook for 3-5 minutes or until lightly charred. Remove and set aside.
STEP 2
Heat remaining oil in the same frypan over medium-high heat. Add frozen Birds Eye Plant Based Mince and cook following packet directions. Stir in desired amount of tomato salsa and cook for a further minute.
STEP 3
Arrange plant based mince, rice, corn, tomatoes, Edgell Black Beans and avocado in serving bowls. Garnish with coriander leaves and lime wedges. Serve with tortilla strips.
Tips
The heat level of this dish can be adjusted by the choice of salsa used and quantity added.