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

Ingredients

  • 1/2 cup(s) black beans (canned) drained and rinsed
  • 1 clove(s) garlic minced
  • 1/2 teaspoon(s) cumin (ground)
  • 1/2 teaspoon(s) smoked paprika
  • 1/4 cup(s) water
  • 1 tomato(es) finely diced
  • 1 tablespoon(s) coriander (fresh) finely chopped
  • 1/4 capsicum (red) finely diced
  • 1/8 onion (red) finely diced
  • 1/4 lime(s) juiced
  • 4 leaves iceberg lettuce shredded
  • 1/3 cup(s) corn kernels (tinned) drained and rinsed
  • salt & pepper to taste

Ingredients for serving

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

Method

  1. Heat a non stick frypan over medium high heat and cook 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 juice to make a salsa.
  4. Place iceberg lettuce into base of bowl then place around the beans, corn and tomato salsa in blocks.
  5. Top with lime, fresh chilli and sour cream.
  6. Serve with corn tortillas.
Energy
1680.6kj
Calories
401.5cal
Protein
15.4g
Fibre
18.2g
Fat
8.4g
Saturated Fat
3.0g
Carbs
65.6g
Sugar
10.3g

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