An easy peasy quick lunch today. A super nutritious burrito bowl. I have used celeriac rice for this recipe to save some calories and also to up my veggie intake but you can use rice if you wish.
- 4 Large ripe tomatoes
- 4 Spring onions
- Clove of garlic
- Bunch of coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1-2 tsp Chipotle paste (depending on how spicy you like it)
- Large tin of sweetcorn (drained)
- 400g Tin of black beans (drained and rinsed)
- Vegetable rice of choice (I used celeriac) or Regular rice of choice (about 1 cup cooked according to instructions). If using real rice, you may need to add additional stock.
- Squeeze of lime
Chop tomatoes and spring onions and put in a food processor with the coriander, spices and chipotle paste. Pulse until you get a fine texture. Transfer to a non stick pan sprayed with some low cal cooking spay and simmer. Add the sweetcorn and vegetable rice (if using regular rice make sure you’ve cooked it first), cook through and then add black beans and cook for a few more minutes and squeeze in some lime juice. Season to taste and serve.
The great thing about these bowls is you can top them with anything you like. We made a sour cream substitute from cottage cheese with lemon juice squeezed in and blitzed in a nutribullet to make it look like cream. If your vegan, substitute for a dairy free option of your choice. We also added avocado, and my husband added some cooked chicken and cheese. If you’re following Slimming World like I am, the burrito mix is syn free as is the sour cream substitute, make sure you syn any other toppings.
Hug, Tracee 🙂