Selena's burrito bowls
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Recipe by our WW member Selena. Follow her on Instagram @transformingsel.
Ingredients
Red onion
1 small, finely chopped
Taco seasoning
30 g
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Barley wrap(s)
160 g, (4 x 40g wraps)
Cooked basmati rice
1⅓ cup(s), (225g), warmed
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Avocado
½ medium, diced
Fresh red chilli
1 whole, thinly sliced
Fresh coriander
2 tbs, chopped
Lime(s)
1 medium, wedges, to serve
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a medium saucepan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add seasoning and cook, stirring, for 1 minute. Add beans and tomato and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
2
Meanwhile, press each wrap into an ovenproof bowl so it forms a bowl shape and lightly spray with oil. Bake for 7-8 minutes or until crisp.
3
Divide rice and bean mixture between tortilla bowls. Top with yoghurt, avocado, chilli and coriander. Serve with lime wedges.
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