Recipes

Ingredients

½ a cup of brown rice

½ an avocado

2 small tortilla (wheat or GF)

1 cup of kale

1-2 tsp hot paprika

½ a cup of cilantro

½ an onion, chopped

1 400g can Lodi Pinto Beans

½ a cup salsa

2 tsp salt-free chilli powder

Optional, salt and pepper to taste
fff;”>25g salted butter

small bunch parsley, finely chopped

natural yoghurt to serve

Method

1. Add the dry rice to a pot. You will need 2.5 times as much water as rice. Add water to the pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 35-45 minutes or until the water is absorbed and the rice is soft. Check on the rice periodically to prevent any sticking or burning on the bottom. Remove from the heat, fluff with a fork, and enjoy! Looking for a faster option? Cook in a rice cooker or just use pre-cooked/frozen rice.

2. Slice the avocado lengthwise, all the way around the pit. Gently twist each side to open the avocado. Scoop out flesh and cut into small pieces. Rinse the kale, separate leaves from stems, and chop leaves into bite-size pieces. Rinse the cilantro, separate leaves from stems, and roughly chop leaves. Peel and finely chop the onion. Drain and rinse no-salt canned pinto beans.

3. In a skillet over medium-high heat, combine chopped onions, beans, low-sodium salsa, and salt-free chili powder. Bring to a simmer, and simmer for 5 minutes or until the onions soften.

4. Stir in cooked brown rice, cilantro, and kale. Season with salt and pepper to taste. Remove from heat.

5. Mash the avocado on half of each tortilla. Divide the filling among tortillas, placing it next to the mashed avocado. Starting with the filling side, roll tortillas into a burrito using the mashed avocado as a glue to hold the burrito together.

6. This recipe serves 2 people.