This colourful dish is easy to make and fun too, so why not get the youngest members of your family to pitch in?
- 40 g Butters (chopped into pieces)
- 1 Onion (brown) (finely chopped)
- 1 Capsicum (red) (chopped)
- 1 tablespoon Cumin (ground)
- 1 tablespoon Coriander (powder)
- 1 tablespoon Mustard powder
- 300 g Rice
- 500 ml Vegetable stocks
- 400 g Corn kernels (Can)s (drained and rinsed)
- 400 g Black beans (Can)s (drained and rinsed)
- 150 g Cheddar cheeses
- 2 tablespoons jalapeños (pickled)s (sliced)
- 6 Tortillas (Large)
- 1 Avocado (Large, peeled and destoned)
- 200 g Sour creams
- 1 tablespoon Lemon juice
- Melt the butter in a large pan over medium-low heat. Add the onions and cook until they soften, stirring continuously (around 5 minutes). Add the capsicum and cook for another 5 minutes, stirring as you go. Mix in the ground cumin, coriander and mustard powder for around 30 seconds until their fragrance is released.
- Stir in the rice then the vegetable stock. Turn up the heat to medium-high and bring to a boil. Then reduce the heat, cover and cook for 30 minutes or until the liquid is absorbed and the rice is cooked through. Turn off the heat and leave the lid on for 5 minutes, then use a fork to fluff up the rice.
- Add the corn, black beans, cheese and jalapeño to the rice and stir well to combine. Season with salt and pepper as desired. Plate up each tortilla and fill with equal quantities of the rice mixture. Fold the bottom edge, then the sides to enclose the filling.
- Pulp the avocado with a fork and add in the sour cream and lemon juice. Add the fresh chopped coriander and season as desired.
- Halve the tortillas and serve with the freshly made guacamole.