Vegetarian Burrito Bowl

Serves: 4

Ingredients:

2 x 400g can of 3 bean mix, drained

1 x 420g can reduced salt corn, drained

1 x 400g can salt reduced diced tomatoes

1 x Mexican burrito seasoning packet

8 x cherry tomatoes, halved

1 x medium cucumber, diced

4 x cups of spinach

1 x red capsicum, sliced

450g cooked brown rice and quinoa packet

80g reduced fat feta cheese, diced

1 x medium avocado, sliced

1 tbsp. extra virgin olive oil

1 tbsp. salsa

Method:

1. Prepare all salad ingredients as per the ingredients list and set aside.

2. Heat olive oil in a pan over medium heat. Add the canned beans and corn once you have rinsed and drained them and fry for 5-8 minutes or until softened.

3. Add the canned diced tomatoes and the Mexican flavouring sachet to the pan and mix well. Reduce to a low heat to simmer for ~10 minutes, gradually adding small amounts of water to thicken the bean mixture.

4. Cook the rice as per the packet instructions and divide into four bowls. In each bowl, top the rice with the salad ingredients.

5. Add the cooked beans and corn mixture and a small amount of salsa to serve.

   Tip: You can add some lean beef mince or textured vegetable protein to the bean mixture for additional protein.