Burrito Lunch Bowl

by Melanie Shortt

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
Back to Recipes