Bean Burrito

Intro:

• Bean and lentil burrito in a bowl is super delicious and a great vegetarian option
• Double the ingredients to have an amazing lunch for the next day
• Beans and lentils are packed with fibre and protein, a great healthy option

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2

Nutritional information:

• Protein- 25.2g
• Fat- 54.8g
• Fibre- 17.7g
• Carbohydrates- 46.7g
• Calories- 80

Ingredients:

• 3 tbsp olive oil
• 1 red onion, finely chopped
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tin of cooked lentils drained and rinsed
• 1 tin red kidney beans drained and rinsed
• 3 tbsp coconut yoghurt
• 3 tbsp lime juice
• 3 tbsp tomato purée
• 60ml water
• 125g rice
• ½ iceberg lettuce, shredded
• 1 ripe avocado, peeled and sliced
• 100g Dairy free cheese grated

Method:

1. Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for about 10 minutes, until softened.
2. Add the cayenne pepper and paprika and cook for 1 minute.
3. Stir in the kidney beans and lentils and cook for about 10 minutes.
4. Meanwhile, cook the rice according to the instructions on the package. Mix the yoghurt and lime juice in a small bowl and set aside.
5. When the lentil mix is cooked, stir in the tomato purée and water and heat through.
6. Divide the cooked rice between two serving bowls.
7. Add a layer of iceberg lettuce to each one, followed by a layer of avocado slices and a layer of spicy lentil mix. Sprinkle the
8. Cheese on top and finish with a dollop of yoghurt