Burrito Taco Bowls

Bowl:

1. Preheat the oven at 180C.
2. Cut the tortillas into quarters.
3. Using two quarters overlapping each other place in a muffin tray and bake for 10 mins until crispy and set.

With and extra tortillas you can cut up into triangles and bake with the bowls for some nachos.

Filling:

1. Heat the oil in a pan.
2. Add in diced ginger, finely chopped chillies and asafoetida powder. Sauté for 5 mins.
3. Add in chopped red pepper and sweet corn.
4. Mix in all spices and cook for 5-7 mins.
5. Drain, wash and add beans and cook for a further 7-8 mins.

Rice:

1. In a pan heat oil.
2. Blend the tomatoes and add to the oil with asafoetida powder and salt.
3. Wash rice and sauté for a minute.
4. Add water as required for boiling and cook.