Burrito bowl female featured
Serves: 2
Prep: 00:20
Cook: 00:10
Dinner
EF
NF
G
GF
V
PR

Ingredients

  • 400g black beans tinned, rinsed
  • 3 cloves garlic minced
  • 1 teaspoon cumin (ground)
  • 1 teaspoon smoked paprika
  • 1/3 cup water
  • 2 tomato(es) finely diced
  • 2 sprigs coriander (fresh) finely chopped
  • 1 teaspoon 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 cups iceberg lettuce shredded
  • 125g corn kernels (tinned) tinned, rinsed

Ingredients for serving

  • 1/2 lime(s) quartered
  • 1/2 chilli (small red) finely sliced
  • 1 tablespoon 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.
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