Burrito Bowls!

Burrito Bowls- delicious and covers just about every dietary requirement.

Vegetarian, vegan, coeliac and lactose-free.

Black Beans and Corn:

1 Tablespoon olive oil

½ medium diced onion 

¼ teaspoon cayenne pepper

½ teaspoon cumin

1 420 g can black beans- drained and rinsed

1 420 g can corn kernels-drained

Fry olive oil, onion, cayenne pepper and cumin until soft.

Add the black beans and corn. Sauté until the beans and corn are heated through. If your mix gets too dry and wants to stick to the frying pan then add a splash of water. Season to taste. 

For the Coriander Lime Rice:

3 cups basmati cooked rice (that’s 1 cup dry)

½ cup coriander chopped

1 tablespoon lime juice- freshly squeezed

Mix together…season to taste.

Tomato Salsa:

4 large tomatoes- diced

½ cup coriander- chopped

½ medium onion - diced

½ teaspoon crushed garlic

1 tablespoon lime juice- freshly squeezed

1 tablespoon olive oil

Mix together- season to taste

Fried Capsicums:

3 capsicums- green, red and yellow- deseeded and sliced into strips

1 tablespoon olive oil

Sauté together in frying pan until soft- try get a little charring to add flavour.

Guacamole:

2 Avocados

1 tablespoon lime juice freshly squeezed

Mash together- season to taste

To Assemble:

Place a couple of scoops of all these elements in a bowl with some shredded lettuce- finish off with some sour cream, chopped jalapenos, lime wedges and corn chips.

For meat-lovers- you can add some fried chicken thighs rubbed with Mexican spice mix.