Mexican Burrito bowl

Mexican Burrito bowl

Super tasty, easy to make, really wholesome and packed with nutrition – this is a rocking meal at any time of the day. Best served with cooked rice, salsa and corn chips.
This tasty recipe is from our latest book 'The Happy Health Plan which you can order here.


Serves 4



  • 3 cloves garlic
  • 1 red chilli pepper
  • 1 yellow pepper
  • 1 bunch scallions
  • 1 x 400g of tin kidney beans
  • 1 x 400g of tin butter beans
  • 1 x 400g of tin black beans/chickpeas
  • 2 tablespoons oil
  • 2 x 400g tins of chopped tomatoes
  • 6 tablespoons tomato purée 100g
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 tablespoons tamari/soy sauce
  • ½ teaspoon smoked paprika
  • juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon black pepper


  • 2 ripe avocados ripe but not bruised!
  • juice of 1 limes
  • 1 cloves of garlic
  • 1/4 medium sized red onion
  • 3 cherry tomatoes
  • ½ tsp salt
  • pinch dried ground black pepper
  • Few sprigs of fresh coriander

To serve

  • Cooked rice ideally brown
  • fresh coriander
  • Salsa if you have it
  • corn chips



  • Peel and finely chop the garlic. Chop the end off the chilli and finely slice removing the seeds if you don’t like it spicy. Deseed the yellow pepper and finely chop. Cut the ends off the scallions and finely slice, removing any limp green outer leaves. Drain and rinse the beans.
  • Put the oil in a large saucepan over high heat. Once the pan is hot, add the garlic, chilli, yellow pepper and the scallions, and cook for 2.5 minutes, stirring regularly.
  • Now add the remaining ingredients and bring to the boil, stirring regularly, then remove from the heat. Taste and adjust the seasoning to your liking.
  • Serve with some chopped fresh coriander/chives


  • Cut avocados in 2, take out the stone and slice them lengthwise and sideways into small little squares while still in their skin
  • Spoon Avocado out and pop them in a bowl
  • Slice limes and squeeze juice into bowl
  • Peel and finely chop garlic and red onion and add
  • Slice up the cherry tomatoes and add in.
  • Add the salt, chilli, black pepper.
  • Dice up the fresh coriander and add too.
  • Mix all ingredients together with a fork

Putting it all together

  • Once you have the chilli and guacamole done all you need to do is serve these with some cooked rice (you can buy precooked rice in most supermarkets if you don’t want to make your own), corn chips, salsa if you have any and some fresh coriander. ENJOY!!


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