Burrito Bowl

INGREDIENTS

For the Guacamole:

• 1 avocado, pitted and mashed
• 2 to 3 cloves of garlic, minced
• 1 tablespoon lemon juice
• ½ onion, finely chopped
• ½ tomato, finely chopped
• Coriander leaves, chopped
• 1 chilli, finely chopped
• Salt and pepper to taste

For the Fajita Vegetables:

• 1 cup coloured peppers, thinly sliced
• ½ onion, sliced
• Butter
• Salt and pepper to taste

Other Ingredients:

• 1 cup soaked and pressure-cooked kidney beans
• 1 cup cooked rice
• ½ cup sweet corn, boiled
• 2 tablespoons grated cheese
• Chipotle sauce
• 4 to 5 nacho chips
• 1 teaspoon butter
• Salt to taste

METHOD

• In a small bowl, add all the ingredients for the guacamole and mix them well. Keep it aside.
• For the fajita vegetables, add some butter in a flat pan, add the peppers and onions and cook them on a high flame for 2 minutes. Turn the heat off and keep it aside.
• In a pan, add some butter and then toss the cooked beans in it. Cook for a bit, then add some salt and water and let them cook for 5 to 7 minutes till the water evaporates.
• Now, in a medium-sized bowl or deep plate, place a ladleful of rice. Then add the cooked beans, fajita vegetables, guacamole and sweet corn.
• Add some cheese, chipotle sauce or any cheese-based dressing and serve with nachos on the side.
• Mix everything except the nachos before eating. Crack the nachos on top to enjoy a crunchy burrito bowl!