Burrito bowl female featured
Serves: 1
Prep: 00:20
Cook: 00:10
Lunch, Dinner
EF
NF
G
GF
V
PE
PR

Ingredients

  • 200 g black beans (canned) tinned, rinsed
  • 1.5 cloves garlic minced
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon smoked paprika
  • 1/4 cup water
  • 1 tomato(es) finely diced
  • 1 sprig coriander (fresh) finely chopped
  • 1/2 teaspoon salt
  • 30 g capsicum (red) finely diced
  • 1/4 lime(s) juiced
  • 1/8 onion (red) finely diced
  • 1/4 chilli (red) finely diced
  • 80 g iceberg lettuce shredded
  • 60 g corn kernels (tinned) tinned, rinsed

Ingredients for serving

  • 1/4 lime(s) quartered
  • 1/4 chilli (red) finely sliced
  • 1/2 tablespoon sour cream
  • 2 corn tortilla(s) mini

Method

  1. Heat a non stick frypan over medium high heat and cook rinsed beans with garlic, spices and water, stirring continuously for 2 minutes.
  2. Transfer beans to a bowl and mash half the mixture using the back of a fork. Set aside.
  3. Combine tomato with coriander, salt, capsicum, onion and lime to make a salsa.
  4. Place iceberg lettuce into base of bowl then place around with beans, corn and tomato salsa in blocks.
  5. Top with lime, fresh chilli and sour cream.
  6. Serve with corn tortillas.
Energy
1805.0kj
Calories
432.0cal
Protein
19.0g
Fibre
25.0g
Fat
4.0g
Saturated Fat
1.0g
Carbs
78.0g
Sugar
12.0g