Black bean and mushroom burrito bowls topped with fully loaded guacamole

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: John Paul Urizar

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This Mexican inspired bowl provides you with 4 of your 5-a-day vege servings and is high in fibre too.

Serves: 4

Time to make: 20 mins

Hands-on time: 15 mins

Ingredients

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1 ripe avocado
1 tablespoon freshly squeezed lime juice
250g punnet cherry tomatoes
½ bunch fresh coriandercilantroX, roughly chopped
30g reduced-fat feta cheese, crumbled
400g can black beans, drained
250g jar enchilada sauce
150g mushrooms, halved
2 teaspoons olive oil
250g packet microwavable brown rice
1 cup frozen or fresh corn
1 yellow or red capsicum, sliced
100g baby spinach or rocketarugulaX
50g blue or regular corn sweetcornXchips
Green chilli to serve

Instructions

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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 olive 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.

HFG tip

Make the guacamole the day before and this bowl can be table-ready in less than 10 minutes.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1869 kJ

Protein 15.2 g

Total fat 14.6 g

Saturated fat 4.0 g

Carbohydrates 55.2 g

Sugar 13.6 g

Dietary fibre 13.8 g

Sodium 600 mg

Calcium 120 mg

Iron 4.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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