What you need(Serves 4)
1 Onion (diced)
2 cloves Garlic
2 tbsp Parsley (chopped)
2 tbsp Extra Virgin Olive Oil
1 can Red kidney beans
1 can Chopped tomatoes
1 Red capsicum (diced)
1 tsp Smoked paprika
1 tsp Cumin
½ tsp Cayenne pepper (optional)
1 Cos Lettuce (roughly chopped)
1 Avocado
½ tsp tabasco sauce (optional)
½ cup Corn Kernels
2 Tomatoes (seeded and diced)2 tbsp Parsley (chopped)
½ Lime
1 small tub greek yoghurt (optional)
What to do
1.
Bean Burrito: Heat 1 tablespoon olive oil in a pan over medium heat.
2.
Cook 1 diced onion until soft.
3.
Add 2 cloves crushed garlic and cook for 1 minute,
4.
Add 1 diced red capsicum, cook until soft.
5.
Add:
- 1 can kidney beans
- 2 seeded and diced tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
Stir then simmer for 10 minutes.
6.
Guacamole: In a different bowl, mash together
- 1 avocado
- ½ lime (juice)
- 2 tbsp chopped parsley
- ½ tabasco sauce
7.
Salsa: In another bowl, combine:
- ½ cup corn kernels,
- ½ lime (juice),
- 2 tbsp chopped parsley,
- 2 tomatoes (seeded and diced).
8.
To serve Divide 1 chopped cos lettuce between 4 bowls.
9.
Top with Bean Burrito mixture.
10.
Add 2 tablespoons each of guacamole and salsa.
11.
Top with Greek yoghurt (optional).
Karly Zacharia
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