Black bean burrito bowl
Ingredients
1 large wholegrain tortilla wrap
1 tsp Drizzle extra virgin olive oil
1 cup microwave brown rice
1 tsp Mexican spice mix
1 cup canned black beans drain off liquid and rinse with water
½ red onion ends and papery skin removed, then diced
½ red capsicum seeds and core removed, flesh diced
½ cup tinned corn drain off liquid
1 cup shredded lettuce
1 Lebanese cucumber diced
2 large tomato diced
1 lime cut into wedges
1 avocado skin and stone removed, then mashed
Instructions
- Heat a non-stick frying pan over a medium-high heat, add wrap and toast for one minute on each side. Remove from pan and cut into wedges
- In the same frying pan heat olive oil, when hot add onion and capsicum, cook for 5 minutes (stir regularly). Add the Mexican spice, beans and corn and cook for a further 2 minutes
- Cook the rice in the microwave according to packet instructions
- Divide brown rice, bean mixture and remaining veggies between two bowls
- Serve with tortilla chips, squeeze over lime juice and enjoy!
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