Mexican Burrito Salad

 
Serves 2
 
Low FODMAP, Gluten free
 
Ingredients:

• 1 cup brown rice (40 second rice cup works perfectly)
• 80g black beans
• Fresh corn, ½ cup
• Sour cream
• Gluten free corn chips

NOGO Jalapeno Salsa

• 1 tbsp olive oil
• ½ tsp sweet paprika
• ½ tsp cumin

For fresh salsa:

• 1 punnet cherry tomatoes
• ½ cup coriander
• ¼ cup spring onion (green part only)

For guacamole

• 1 avocado
• ¼ cup spring onion (green part only)

 
Directions

• Prepare brown rice
• Drain and rinse black beans thoroughly in a sieve under running water. Add olive oil, black beans, sweet paprika and cumin in a pot over low-medium heat. Simmer for 10 minutes, or until heated through
• Meanwhile, on a separate pan, heat olive oil and toss corn for 5 minutes, or until crispy.
• To create the fresh salsa, dice cherry tomatoes, chop coriander and spring onion and combine in a small dish
• To create guacamole, smash 1 avocado with spring onion
• To serve, place brown rice, black bean mix, crispy corn, fresh salsa and guacamole in a bowl
• Add sour cream and NOGO Jalapeno Salsa
• Garnish with crushed corn chips

 
Enjoy!