Family Tex-Mex Night: Burrito Bowl with Tortilla Chips

• Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
• Fry the garlic and onion for 2 - 3 minutes. Add the black beans, Mexican-style spices* and passata, then fry for 6 - 8 minutes, stirring regularly.
• Stir in the rice and the cheese and cook for 2 more minutes. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

• Finely chop the coriander and dice the tomato.
• Halve and pit the avocado, then remove the skin and slice the flesh.
• Drain the corn.

Did you know... this recipe provides more than 250g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.