Mexican Burrito Salad

Serves 2
Low FODMAP, Gluten free
  • 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)
  • 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