Mixed Bean Burrito Bowl

Ingredients:

1 Small Avocado, seed & skin removed

1 Lime, cut into quarters

1 Large Tomato, finely diced

1/2 Red Onion, finely diced

1 Cup Fresh Coriander, roughly chopped

1 Red Capsicum, sliced into strips

400g Tin Mixed Beans, drained & rinsed

1/4 Tsp Each: Dried Herbs, Pepper, Paprika, Oregano, Cumin, Garlic Powder

2 x 125g Microwave Brown Rice & Quinoa Cups

1/4 Cup Light Tasty Shredded Cheese

2 Tbsp Plain Low Fat Greek Yoghurt

1.5 Tbsp Extra Virgin Olive Oil

 

Procedure:

1. In a small bowl, mash the avocado with the juice of 1/4 lime.

2. In another bowl, combine the finely diced tomatoes and red onion to make your salsa. Stir through 1/2 the coriander. 

3. In a small fry pan, heat 1/2 the oil over med-low heat, then add the capsicum strips, stirring until the capsicum is softened. Tip the capsicum into a bowl, then return to the heat.

4. Heat the other 1/2 of the oil in a pan on low-med heat, then tip the bean mix in with dried herbs. Sauté beans until warmed. Meanwhile, warm rice mix, per packet instructions.

5. In two bowls, divide the ingredients, layering rice mix first, topped with bean mixture, capsicum, avocado, tomato salsa, a sprinkle of cheese, lime juice, coriander & dollop of yoghurt on top. Enjoy!

 

Prep Time:

Prep | 15 mins

Cook | 5 mins 

Serves | 2

Nutrition Info (Per Serve):

Energy: 2841 kJ (679 cal)

Carbs: 78g | Protein: 27g | Fat: 26g