Mexican Vegetarian Burrito Bowl
Mexican Vegetarian Burrito Bowl made with spicy rice, lettuce, black beans, sweetcorn, tomatoes, onion, peppers, spring onion, green chilli and a spicy mayo dressing.
Ingredients
Dressing
- 1 cup Mayo
- 1 tbsp Tomato puree
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- 1 Garlic clove (crushed)
- Juice of 1 lime
Salad Ingredients
- 250g Spicy Mexican microwave rice
- 1/4 Lettuce (shredded)
- 200g Black beans
- 50g Sweetcorn
- 3 Salad tomatoes (diced)
- 1/2 Red onion (diced)
- 1/2 Green pepper (diced)
- 1/2 Red pepper (diced)
- 1/2 Yellow pepper (diced)
- 1 Spring onion (sliced)
- 1 Green chilli (sliced)
Garnish
- 20g Mature cheddar (grated)
- 20g Red leister (grated)
- Hot salsa (optional- to your liking)
- Handful Tortilla chips (crushed)
- 1/2 tsp Dried coriander
- 1/2 tsp Chilli flakes
Instructions
- Add the black beans to a small saucepan and add cold water until just covered. Warm gently for 5 minutes on a low heat, until warmed through (do not boil). Drain and set aside.
- Meanwhile, whisk together the mayo, tomato puree, paprika, cayenne pepper, oregano, cumin, garlic and lime, and season to taste.
- Cook the rice according to packet instructions (usually 2 minutes). Place the cooked rice at the bottom of the bowl and top with lettuce, peppers, spring onion, red onion, tomatoes, green chilli, sweetcorn and black beans.
- Drizzle the burrito bowl with hot salsa, the mayo dressing, grated cheese and crushed tortilla chips. Sprinkle with coriander and chilli flakes to serve.