Mexican burrito in a bowl

This recipe for Mexican burrito in a bowl is not only delicious and easy to prepare, but also suitable for people suffering from Polycystic Ovary Syndrome (PCOS). High in fibre and low on the glycaemic index, ingredients such as brown rice, quinoa and red kidney beans help to maintain stable blood sugar levels, which is important for managing PCOS. It also contains healthy fats from avocados and protein, which contributes to long-lasting satiety and hormone balance. Ideal for a balanced diet, whether you're a vegetarian or a meat lover.

🥗 PORTIONS: 4 | ⏳ PREPARATION TIME: 15 MIN | 👩‍🍳COOKING TIME: 30 MIN

INGREDIENTS

• 1 can (400 g) red beans, drained and rinsed (no salt added)
• Love meat? Add 500 g beef mince
• 1 red onion, diced
• 1 garlic clove, finely chopped
• 1/2 cup ground tomatoes
• 1/4 cup water
• 1/2 red pepper, diced
• 2 tsp taco seasoning
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 1/2 cups brown rice and quinoa
• 1/2 cup grated mozzarella
• 1 diced tomato
• 1 avocado, mashed
• 2 cups lettuce, chopped
• 1 cup corn
• Handful of corn chips (per person)

METHOD OF PREPARATION

• Heat the olive oil in a saucepan over medium heat.
• Sauté the garlic and onion, stirring frequently to prevent burning.
• If you use minced meat, add it and fry it well.
• Add the ground tomatoes, water, red beans, pepper and taco seasoning.
• Cook until the sauce thickens and the beans and peppers are tender (taste to see if more seasoning is needed).
• Cook the brown rice and quinoa according to package instructions in a separate pot.
• Place the rice in a bowl, add the prepared mince/bean mixture, then the grated mozzarella, tomatoes, smashed avocado, lettuce, corn and corn chips.
• Optional: add fresh coriander.