VEGETARIAN BURRITO BOWL
Get all the taste of a burrito without the calories of the wrap with this flavour-packed burrito bowl. The creamy black beans make it filling and protein-packed. It’s a great dish served hot or cold, so why not make enough to take to work the next day!
Per serving : 358kCal / Carbs 42g / Protein 16g / Fat 14g
Ingredients
1 tbsp Olive Oil
1/2 Onion (finely chopped)
2 Spring Onions (finely chopped)
100g Red Bell Pepper (finely chopped)
2 Garlic Cloves (finely chopped)
150g Cherry Tomatoes (halved)
1 tsp Paprika
1/2 tsp Chilli Flakes
175g Black Beans (drained weight)
pinch of Salt
pinch of Pepper
125g Tilda Microwave Rice
40g Feta Cheese (cut into cubes)
pinch of Coriander
How to make it
- Heat the oil in a large frying pan or wok on a medium heat.
- Then add the onion, spring onion, red bell pepper and garlic. Stir and cook until the onion starts to brown roughly 4-5 minutes.
- Add the cherry tomatoes and cook until they soften, roughly about 5 minutes.
- Then with a fork, gently press the tomatoes to release the juices.
- Add the paprika, chilli flakes, blackbeans, salt and pepper. Then stir well and cook for 8 minutes.
- Meanwhile, heat the rice in the microwave and when ready add to the pan and stir in.
- Separate between two plates.
- Sprinkle the feta cheese on top of the dishes along with some coriander before serving.