3 mini tortillas, warmed
1 Tbsp extra virgin olive oil, plus extra 2 Tbsp
250g packet microwave brown rice and quinoa, warmed, cooled to room temp
425g Old El Paso Black beans, drained, rinsed
3 cups shredded red cabbage
1 yellow capsicum, thinly sliced
1 cup cooked corn kernels (fresh or from a can)
1 avocado, thinly sliced
1 bunch Dutch carrots, trimmed, shaved
1 cup mixed baby spinach and red beetroot leaves (available in premixed bags in supermarkets)
Chimichurri (recipe on p30 on the Tex Mex Fiesta cookbook), to serve
¼ cup pomegranate arils (seeds)
½ cup coriander leaves
Preheat oven to 210°C fan-forced (230°C conventional). Line an oven tray with baking paper. Stack tortillas and fold in half. Slice into 3mm thick strips. Transfer to prepared tray and toss with oil. Spread on tray. Bake for 6 minutes or until lightly golden. Set aside on tray to cool completely.
On a large platter, layer rice, beans, then all the vegetables. Drizzle with extra oil and a little chimichurri.
Scatter over pomegranate, coriander and a little of the tortillas strips. Serve with more chimichurri and remaining tortillas on the side.