3 to 6 - medium flour tortillas
1 - fresh red chili
1 - red onion
2 - garlic cloves
2 - red bell peppers
9 sprigs - fresh cilantro
12 - cherry tomatoes
2 tbsp - olive oil
1 tsp - paprika
1/2 tsp - ground cumin
1 can - kidney beans
1 can - black beans
24 oz - tomato puree
3 cups - cooked rice1 3/4 oz - dairy-free cheese- optional
1 - lime
- Turn the muffin or cupcake tin upside down and place 3 tortillas in the gaps between the cups, making 3 bowl shapes | Press each tortilla down firmly to get a flat bottom, to ensure the bowls will stand up | Place the tin in the oven and bake for 7-10 minutes until lightly browned and firm | Take out of the oven and leave to cool and harden on the tin | If you are cooking for more than 3 people, repeat this step with more tortillas
- Rip the stem from the chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then chop | Peel and chop the onion and grlic | Cut the bell peppers in half and cut out the stems and seeds, then chop | Cut the stems from the cilantro and finely chop, reserving the leaves for later | Halve the cherry tomatoes
- Heat the olive oil in the pan and add the chopped chili, onion, garlic, and cilantro stems and cook for 5 minutes, stirring occasionally | Add the cherry tomatoes and bell peppers and stir for another 4-5 minutes | Add the paprika and ground cumin | Drain the kidney beans and black beans and stir into the sauce | Pour in the tomato puree | Leave the sauce to simmer for 10 minutes, stirring occasionally
- Heat the rice, according to the package direction | Put a small layer of the rice on the bottom of each of the tortilla bowls and top with a generous serving of chili | Grate the dairy-free cheese, if using, on top and sprinkle with the cilantro leaves | Cut the lime into wedges and place one on each plate to server
Instapot
1 cup - long grained brown rice
1 cup - water
Stove Top
1 cup - long grained brown rice
2 cups - water
- Stove Top
- Combine all ingredients in a sauce pan
- Bring to boil, turn heat down low and cover
- Simmer for 45-50 minutes (until all water is absorbed
- Instant pot
- Combine the rice and water in the instapot and give it a stir
- Secure the lid and place the steam release valve to sealing. Cook at high pressure for 22 minutes
- Allow the pressure to release naturally for 10 minutes, Vent to release any remaining pressure
- Note for high altitudes: Allow 5 more minutes of cooking time when cooking on the stove top