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Burrito bowls

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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