Black bean and mushroom bowl with loaded guacamole

Instructions

1 Mash avocado. Add lime juice, stir through 6 cherry tomatoes (quartered), half the coriander and all of the feta cheese.

2 Add beans, ¾ jar enchilada sauce and half of the remaining coriander to medium saucepan. Place over medium heat for 3-4 minutes, stirring. Sauté mushrooms in a drizzle of avocado oil. Prepare rice as per packet. Slice remaining cherry tomatoes in half.

3 Evenly divide and arrange all the ingredients in bowls and top with a dollop of the remaining enchilada sauce and guacamole. Sprinkle with extra coriander.