Spicy prawn tortilla bowls

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This is an impressive dish if your bowls work out but even if they don’t, the prawns and sauce are delicious anyway.

Bit tangy

Serves 2

  • 4 flour tortillas
  • 400g mixed can of beans, drained and rinsed
  • 4 spring onions, sliced
  • 200g salsa
  • 8 cherry tomatoes, quartered
  • 1 chilli, deseeded and chopped
  • 240g cooked and peeled king prawns
  • Lettuce
  • Greek yogurt to serve

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Preheat oven to 180C. Scrunch up some foil into balls. Brush one side of the tortillas with water and stack them on a baking tray. Bake for 2 minutes. Place the tortillas over the foil on a baking tray. Bake for another 10 minutes. Cool for 5 minutes and then lift off the foil.

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Put beans, spring onions, salsa, tomatoes and chilli in a pan and heat gently. Add prawns and stir. Divide lettuce amongst the tortillas and top with the prawn mix. Serve with greek yogurt on the side.

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