LCBLACK BEAN
AND VEGETABLE
BURRITO BOWL
PREP TIME: 10 MINS
COOK TIME: 15 MINS
SERVES 2 (AS A MAIN)
1 tsp olive oil
3 green shallots, chopped
1 zucchini, chopped
1 green capsicum, chopped
1 Tbsp Old El Paso Reduced Salt
Burrito Spice Mix
1 /2 x 400g can no-added-salt
chopped tomatoes
1 /2 x 420g can rinsed and drained
no-added-salt black beans
60ml (1/4 cup) water
30g baby spinach leaves
1 /2 cup reduced-fat grated cheese
1 /2 small avocado, mashed
2 Add tomatoes, black beans
and water to pan. Bring to a
simmer over high heat. Reduce
heat to medium and simmer
for 5-10 minutes.
3 Divide spinach leaves
between shallow serving
bowls. Divide bean mix
between bowls. Top with
cheese, avocado, yoghurt and
coriander. Sprinkle with pepper
and serve with lime wedges.FRIDAY
NUTRITION INFO
PER SERVE 1320kJ,
protein 20g, total
fat 14g (sat. fat 5g),
carbs 23g, fibre 10g,
sodium 494mg- Carb exchanges 1½
- GI estimate low
- Lower carb
2 Tbsp Chobani Plain Greek
Yoghurt
Coriander leaves, to serve
Freshly ground black
pepper, to serve
Lime wedges, to serve1 Heat oil in a medium non-stick
frying pan over medium heat.
Add shallots, zucchini and
capsicum. Cook, stirring
occasionally, for 3-4 minutes,
or until vegetables start to
soften. Add spice mix and
cook, stirring, for 1 minute.mains
24 NOVEMBER/DECEMBER 2019 diabetic living