INGREDIENTS
- 2 tbsp olive oil
- 1 large onion, chopped
- 1½ fl. corn
- 4 large tomatoes
- 1½ fl. cooked brown rice
- 1 pint. cooked black beans
- 1 tsp chili powder
- 1 ½ tbsp. grigani,
- 1 pinch of salt
- ½ pint. chopped fresh coriander
- 2 fl. chopped fresh lettuce
- 1 pint. grated yellow cheese
- 2½ fl. tortilla chips
- Lime wedge for garnish
INSTRUCTIONS
Heat the oil in a large saucepan over medium heat. Add the onion and corn and stir for about 5 minutes until the onion begins to color. Chop 1 tomato. Add it to the pan together with the rice, beans, chili powder, oregano (1 tbsp) and salt. Cook, stirring frequently for about 5 minutes and let cool.
Chop the remaining 3 tomatoes. Mix them together with the remaining oregano and coriander in a medium bowl.
Place the lettuce in a large bowl along with the bean mixture, half the fresh tomato sauce and half the cheese. Serve with the tortilla chips, and the rest of the grated cheese with the lime wedge on top. The remaining fresh tomato sauce is served at the table as a dip.
