Black Bean Burrito Bowl


  • 1 red onion
  • 2 tsp minced garlic
  • 1 red capsicum
  • 1 zucchini
  • 2 carrots
  • 400g can kidney beans
  • 400g can black beans
  • 400g can diced tomatoes
  • 200g passata
  • 20g El Paso Fajita Seasoning (or similar)
  • 1 avocado
  • 1 cup greek yoghurt
  • 120g grated cheese


  • Grate the zucchini & carrot, and dice the capsicum finely. Drain the beans and set aside.
  • Heat a fry pan and add the garlic & onion and cook until fragrant.
  • Add the zucchini, carrot and capsicum and fry until wilting.
  • Add the canned tomatoes & passata, bring to a simmer. Once simmering, add the spice mix and beans.
  • Simmer for 5-10 minutes, until the mixture has reduced.
  • Divide between 4 bowls and serve with 1/4 of the avocado, greek yoghurt, and grated cheese. Add rice if your menu asks you to.

Vegan Adaptable:

  • Replace cheese with extra avocado
  • Omit yoghurt or replace with coconut yoghurt