What are the main ingredients in Creation’s Tex-Mex Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Creation’s Tex-Mex Bowl?

Calories: 952, Carbs: 122 grams, Fat: grams, Protein: 27.3 grams, Sugar: 12.2 grams, Salt: 1079 grams

How do I prepare Creation’s Tex-Mex Bowl?

MEXICAN BEANS & CORN: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add the drained beans, the corn, and the Mexican spice mix. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover. BEGIN WITH MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. SPICY SOUR CREAM: In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside. ALMOST THERE: When the millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside. WELL DONE, CHEF!: Plate up the loaded millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.

What should be prepared from my kitchen to make Creation’s Tex-Mex Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Creation’s Tex-Mex Bowl

Craving a spicy bowl of Mexican food that will kick your taste buds into gear? Say no more, Chef! On a bed of millet loaded Mexican-spiced corn & beans come dollops of fiery sour cream, soothing guacamole, and garnishings of chopped chillies. It’s a rollercoaster of spice that will leave you wanting another tasty ride!

Creation’s Tex-Mex Bowl

with millet, spicy chipotle sour cream & guacamole

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Chipotle Chillies in Adobo
Corn
Guacamole
Kidney Beans
Mexican Spice Mix
Millet
Onion
Onions
Sour Cream
Spring Onion
Spring Onions
Whole Pickled Jalapeños

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

BEGIN WITH MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add the drained beans, the corn, and the Mexican spice mix. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.

Millet - 100ml
Onion - 1
Kidney Beans - 120g
Corn - 50g
Mexican Spice Mix - 17,5ml
Sour Cream - 50ml
Chipotle Chillies In Adobo - 5g
Spring Onion - 1
Guacamole - 1 unit
Whole Pickled Jalapeños - 15g

Download the Recipe

Serves 2

BEGIN WITH MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add the drained beans, the corn, and the Mexican spice mix. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.

Millet - 200ml
Onion - 1
Kidney Beans - 240g
Corn - 100g
Mexican Spice Mix - 35ml
Sour Cream - 100ml
Chipotle Chillies In Adobo - 10g
Spring Onions - 2
Guacamole - 1 unit
Whole Pickled Jalapeños - 30g

Download the Recipe

Serves 3

BEGIN WITH MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the drained beans, the corn, and the Mexican spice mix. Fry until charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.

Millet - 300ml
Onions - 2
Kidney Beans - 360g
Corn - 150g
Mexican Spice Mix - 52,5ml
Sour Cream - 150ml
Chipotle Chillies In Adobo - 15g
Spring Onions - 3
Guacamole - 2 units
Whole Pickled Jalapeños - 45g

Download the Recipe

Serves 4

BEGIN WITH MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 800ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the drained beans, the corn, and the Mexican spice mix. Fry until charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.