Burrito Bowl
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| SOURCE |
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WOOLWORTHS MAGAZINE |
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INGREDIENTS
| 1 |
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tortilla
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| 1/2 |
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cup cooked tri-colour quinoa
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| 1/2 |
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cup drained, rinsed black beans
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| 1 |
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small cos lettuce, leaves separated
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| 75 |
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g drained corn kernels
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| 2 |
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diced roma tomatoes
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| 1 |
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diced Lebanese cucumber
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| 1/2 |
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avocado, sliced
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| 2 |
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spring onions, chopped
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| 1.5 |
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tablespoons extra virgin olive oil
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| 1 |
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lime, cut into wedges
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coriander leaves
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tabasco sauce, to serve |
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INSTRUCTIONS
| 1. |
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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.
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| 2. |
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Arrange quinoa, beans and vegetables in a bowl. Drizzle with oil and top with lime wedges and coriander. Serve with tortilla chips.
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