Black bean burrito bowl

Total Time 10 minutes
Course dinner, Main Course


  • 1 large wholegrain tortilla wrap
  • 1 tsp Drizzle extra virgin olive oil
  • 1 cup microwave brown rice
  • 1 tsp Mexican spice mix
  • 1 cup canned black beans drain off liquid and rinse with water
  • ½ red onion ends and papery skin removed, then diced
  • ½ red capsicum seeds and core removed, flesh diced
  • ½ cup tinned corn drain off liquid
  • 1 cup shredded lettuce
  • 1 Lebanese cucumber diced
  • 2 large tomato diced
  • 1 lime cut into wedges
  • 1 avocado skin and stone removed, then mashed


  • Heat a non-stick frying pan over a medium-high heat, add wrap and toast for one minute on each side. Remove from pan and cut into wedges
  • In the same frying pan heat olive oil, when hot add onion and capsicum, cook for 5 minutes (stir regularly). Add the Mexican spice, beans and corn and cook for a further 2 minutes
  • Cook the rice in the microwave according to packet instructions
  • Divide brown rice, bean mixture and remaining veggies between two bowls
  • Serve with tortilla chips, squeeze over lime juice and enjoy!


Calories: 541kcalCarbohydrates: 68gProtein: 18gFat: 18gSodium: 517mgFiber: 20gCalcium: 154mg
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