Veggie Bean Burrito Bowl

serves 2
Total Time
45 Minutes
2 flour tortilla wraps
1 small red onion, finely sliced
2 limes
1x 400g tin of mixed beans, drained and rinsed
1 roasted red pepper, from a jar, roughly chopped
130g of sweetcorn
Small bunch coriander, roughly chopped
4 radishes, finely sliced
1 avocado, peeled and sliced
1 tbsp of olive oil, plus a little extra to brush the wraps with
4 heaped tbsp of Alpro Plain Unsweetened Big Pot
1 tsp of chipotle paste
Salt and Pepper
Step 1

Preheat the oven to 180°C.

Step 2

Cover the red onion with boiling hot water and leave for five mins. Drain the water and pat dry. Place in a small bowl, season well with salt and pepper and add the juice of one lime. Leave to macerate whilst you prepare the remaining ingredients.

Step 3

Brush the flour tortillas with oil lightly. Use the underside of a muffin tray to shape the tortillas into a bowl pushing the middle section of each into the gaps to hold in place. Bake in the oven for 6-8 minutes or until golden brown and crisped.

Step 4

Mix together the beans, sweetcorn, sliced radish, roasted red pepper, coriander, olive oil and juice of one lime. Season well with salt and pepper.

Step 5

Marble the chipotle paste into the Alpro Plain Unsweetened Big Pot.

Step 6

Spoon the beans into the tortilla bowls, top with the red onions, sliced avocado and a big dollop of the sauce.

Created by Alpro for Plant Power Day on 7th March

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