A Mexican-inspired vegetarian burrito bowl, full of nutrients and flavour!
Cook rice or quinoa.
Heat a fry-pan over a medium heat.
Add olive oil, onion, garlic and mushrooms. Cook until soft and fragrant.
Add the rest of the black bean mix ingredients and cook for 5-10 minutes, until the mixture thickens. Set aside.
Place all guacamole ingredients in a food processor and blitz for 5 seconds. Alternatively, mash all ingredients together in a bowl. Set aside.
Combine all tomato salsa ingredients in a bowl. mix well and set aside.
Spoon a layer of rice or quinoa into each bowl
Add the black bean mix, guacamole and salsa.
Top with optional sour cream, lime wedges and chilli flakes.
Enjoy!
Ingredients
Directions
Cook rice or quinoa.
Heat a fry-pan over a medium heat.
Add olive oil, onion, garlic and mushrooms. Cook until soft and fragrant.
Add the rest of the black bean mix ingredients and cook for 5-10 minutes, until the mixture thickens. Set aside.
Place all guacamole ingredients in a food processor and blitz for 5 seconds. Alternatively, mash all ingredients together in a bowl. Set aside.
Combine all tomato salsa ingredients in a bowl. mix well and set aside.
Spoon a layer of rice or quinoa into each bowl
Add the black bean mix, guacamole and salsa.
Top with optional sour cream, lime wedges and chilli flakes.
Enjoy!
0 Comments