Burrito Lunch Bowl
Serves 1, Cook None
- 40g corn kernels
- 1⁄4 tin black beans, drained & rinsed
- 1⁄4 avocado, diced
- 50g cottage cheese
- 50g cherry tomatoes, halved
- 1⁄2 Lebanese cucumber, diced
- 1⁄2 lime
- 20g natural corn chips, to serve
- Salt & pepper, to taste
Arrange corn, beans, avocado, cheese, tomatoes and cucumber around serving bowl. Squeeze over lime juice and season with salt and pepper.
Top with corn chips and serve