Ingredients

• 150g Onion
• 90g Celery Stalk
• 80g Carrot
• 1 Fresh Chili
• 800g Canned Black Beans
• 10g Cilantro
• 75g Cheddar Cheese
• 2 tablespoons Vegetable Oil
• 2 Garlic Cloves
• 125g Basmati Rice
• 2 teaspoons Chili Powder
• 500g Tomato Purée
• 200g Water
• 100g Feta Cheese
• Flour Tortilla as needed
• Olive Oil as needed

Tools

• Oven
• Wooden spoon
• Pastry brush
• kCook Multi
• Cutting board
• Kcook bowl
• Glass baking dish - 13 x 9 x 2"

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add vegetable oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion, celery stalk and carrot into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Cook with filler cap removed - 3 min, 120°C, speed 3
12. Then add garlic clove and fresh chili to the kCook bowl
13. Cook with filler cap removed - 2 min, 120°C, speed 3
14. Then add basmati rice and chili powder to the kCook bowl
15. Cook with filler cap removed - 2 min, 120°C, speed 3
16. Then add tomato purée and water to the kCook bowl
17. Cook with filler cap removed - 15 min, 98°C, speed 3
18. Then add canned black beans, cilantro and feta cheese to the kCook bowl
19. Cook with filler cap removed - 2 min, 98°C, speed 3
20. Pre-heat oven - 200°C
21. Add flour tortilla to a clean cutting board
22. Transfer content of kCook bowl to tortillas evenly
23. Wrap
24. Transfer tortillas to glass baking dish
25. Brush with olive oil
26. Bake - 30 min, 200°C
27. Sprinkle with cheddar cheese
28. Bake - 5 min, 200°C
29. Serve

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