Crispy Mexican tortilla rice bowl:
- Heat the oil in a large frying pan over a medium heat. Cut the tortilla in half, then into strips about 1cm wide. Fry in the pan, turning once, for 3-4 minutes until golden and crisp. Set aside on kitchen paper to drain.
- Make a salsa by mixing the red peppers, sweetcorn, onion, most of the coriander and the lime juice in
a bowl, then season with salt and pepper. In a separate small bowl, stir the lime zest and paprika into the soured cream.
- Empty the pouch of pulses into a serving bowl and mix in half the salsa and half the tortilla strips. Top with the sliced avocado and the rest of the salsa and tortilla strips, then drizzle over the spiced soured cream and scatter with the remaining coriander.
Check out this chipotle chicken chilli with avocado for a meaty Mexican meal.