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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
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