1 420g can of kidney or blackbeans, drained and rinsed
1 small red onion
1 large clove of garlic
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup canned diced tomatoes
a dash of coconut oil
1 red capsicum
1/2- 1 tablespoon dried chilli flakes
1/2 large tomato, diced
1 small can corn, drained and rinsed
2 shallots, sliced
1/2 small avocado
1 tablespoon plain greek yoghurt
1 teaspoon lemon juice
salt to taste
1 large carrot, peeled and grated
1/2 cup cooked quinoa
1/2 fresh chilli *optional
Sour Cream or Labne
1/4 C grated cheese *optional
Dice onion and garlic. Slice capsicum into long thin strips. Place coconut oil in a pan and bring to a medium heat. Add onion and capsicum and cook for 2 minutes. Add garlic, paprika, cumin and coriander and cook for a further minute until spices are fragrant. Add diced tomatoes and beans and mix to cover all ingredients in sauce.
Bring mixture to a boil and then turn down to a low heat and let simmer for 10-15 minutes.
Mix diced fresh tomato, corn and shallots in a bowl.
Mash avocado in a small bowl with a fork. Add yoghurt, lemon juice, and salt and pepper to taste. Mix until creamy. and all yoghurt is mixed through.
Divide cooked quinoa, carrot and salsa between 2 bowls. Top each bowl with 1/4 C Burrito mixture, guacamole, labne and cheese.