Bean supreme DIY taco platter
This vegetarian taco platter is the perfect way to enjoy a family gathering or Saturday night fiesta. It's easy and quick to make, and very delicious!
Ingredients
Method
Ingredients
Beans & Rice
- 250g cooked rice
- ½ cup canned black beans, drained
- ¼ cup fresh coriander or parsley, roughly chopped
- Juice of 1 lime
Tomato Salsa/ Pico de Gallo
- 3 truss tomatoes, deseeded and diced
- ½ red onion, finely diced
- ½ green chilli, deseeded and finely diced
- Juice of 1 lime
- ½ cup fresh coriander or parsley, roughly chopped
- Pinch of ground cumin
Platter
- 2 x Bean Supreme Marinated Chilli & Lime Jackfruit, heated
- 8-12 small tortillas, warmed
- 2 cups shredded cabbage
- Sour cream or coconut yoghurt
Optional:
- Sliced avocado
- Fresh coriander
- Corn chips
- Lime wedges
- Jalapeños
- Pickled red onion
Method
Beans & Rice
- To make the beans and rice, warm the cooked rice if required then place into a bowl.
- Add the black beans, coriander and lime juice to the rice, then mix well. Season to taste with salt and pepper, then set aside.
Tomato Salsa/ Pico de Gallo
- To make the salsa, combine the tomatoes, onion, chilli, lime juice, coriander and ground cumin in a bowl. Mix well to combine.
- Season to taste with salt and pepper, then set aside.
Platter
- To assemble the platter, place the bowls of beans and rice and pico de gallo onto a large board or plate of your choice.
- Warm the Bean Supreme Marinated Chilli & Lime Jackfruit as per pack instruction, then transfer to your selected serving bowl and place alongside the other dishes.
- Arrange the remaining components around the bowls, working largest to smallest until all ingredients have been used. Serve immediately and enjoy.