Vegan Recipes +
 
Burrito Bowl
 
 
         
SOURCE       WOOLWORTHS MAGAZINE
         
 

 
INGREDIENTS
 
1 tortilla
 
1/2 cup cooked tri-colour quinoa
 
1/2 cup drained, rinsed black beans
 
1 small cos lettuce, leaves separated
 
75 g drained corn kernels
 
2 diced roma tomatoes
 
1 diced Lebanese cucumber
 
1/2 avocado, sliced
 
2 spring onions, chopped
 
1.5 tablespoons extra virgin olive oil
 
1   lime, cut into wedges
 
    coriander leaves
 
    tabasco sauce, to serve
 
 
INSTRUCTIONS
 
1.   Heat a non-stick frying pan over medium-high heat. Add tortilla and toast on each side for 1 minute until golden. Remove from pan and cut into wedges.
 
2.   Arrange quinoa, beans and vegetables in a bowl. Drizzle with oil and top with lime wedges and coriander. Serve with tortilla chips.