Burrito bowl female featured

Vegetarian Burrito Bowl

Serves: 2 Prep: 20 MINS Cook: 00:10

Ingredients

  • 400 gram(s) black beans tinned, rinsed
  • 3 clove(s) garlic minced
  • 1 teaspoon(s) cumin (ground)
  • 1 teaspoon(s) smoked paprika
  • 1/3 cup(s) water
  • 2 tomato(es) finely diced
  • 2 sprig(s) coriander (fresh) finely chopped
  • 1 teaspoon(s) salt
  • 1/4 capsicum (red) finely diced
  • 1/2 lime(s) juiced
  • 1/4 onion (red) finely diced
  • 1/2 chilli (small red) finely diced
  • 2 cup(s) iceberg lettuce shredded
  • 125 gram(s) corn kernels (tinned) tinned, rinsed

Ingredients for serving

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

Method

  1. Heat a non stick frypan over medium high heat and cook rinsed beans with 3 garlic cloves, spices and 1/3 cup of 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, 1/2 teaspoon of salt, capsicum, onion and lime to make a salsa.
  4. Divide iceberg lettuce evenly into base of bowls 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.

Nutritionals

  • Energy
    1805kj
  • Calories
    432cal
  • Protein
    19g
  • Fibre
    19g
  • Fat
    4g
  • Saturated Fat
    1g
  • Carbs
    78g
  • Sugar
    12g
  • EF
  • NF
  • G
  • GF
  • V
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