Burrito Bowl

INGREDIENTS

• 1 cup kidney beans, soaked and pressure cooked 
• 1 cup cooked rice 
• ½ cup sweetcorn, boiled 
• 2 tablespoons grated cheese 
• Chipotle sauce (optional) 
• 5 nachos 
• Salt and pepper, to taste 
• Butter as needed 

FOR THE GUACAMOLE  

• 1 avocado, pitted and mashed 
• 2 to 3 garlic cloves, minced 
• 1 tablespoon lemon juice 
• ½ onion, finely chopped 
• ½ tomato, finely chopped 
• 1 tablespoon coriander, finely chopped 
• 1 chilli, finely chopped (optional) 

FOR THE FAJITA

• 1 cup coloured bell peppers, julienned 
• ½ onion, sliced 

METHOD

• In a pan, add some butter followed by the cooked beans. Add salt to taste and water and let it cook for 5 to 7 minutes till the water evaporates. 
• In a small bowl, add all the ingredients for the guacamole along with some salt and pepper. Mix well and keep aside. 
• For the fajita, in a flat pan, add some butter and the fajita vegetables. Cook them on a high flame for 2 minutes, season with salt and pepper and turn the heat off. 
• In a medium-sized bowl or deep plate, place a ladleful of cooked rice, then add the cooked beans, fajita, guacamole and boiled sweetcorn. 
• Add some cheese and chipotle sauce and serve with some nachos on the side. 

Warning: Ask a parent or adult to help with this recipe.