Mexican Wrap Bowl

Mexican Wrap Bowl - Serves 2

Ingredients:

• Wrap (one per person)
• 120g Brown rice
• One tin of black beans
• Tsp paprika
• Tsp tumeric
• One Avocado
• Two salad tomatoes 
• Cheese (I used vegan cheese - enough to sprinkle)
• Coconut yoghurt (to serve)

Pre-heat the oven to 180 degrees. Prep the wraps by putting one wrap per person into a circular cake tin. 

Cook the brown rice for 25 minutes in a pan of simmering water. Once this has been cooking for about 15 minutes, heat up some oil and lightly fry the black beans with the paprika and numeric. Keep these frying on a low heat. 

While the rice and beans are cooking, put the wraps in the oven for about 10 minutes, or until firm and retaining their shape. Chop the tomatoes and avocado. 

Take the wraps out the oven and put them on a plate to serve up. Drain and add the rice, then layer with the beans, avocado, tomatoes, and a sprinkle of cheese. Serve with some coconut yoghurt on the side. Enjoy!