2 cups McKenzie's Pinto Beans 1 tbs olive oil 2 garlic cloves, finely chopped 1/2 tsp smoked sweet paprika 1/2 tsp ground cumin 1/2 tsp ground coriander 400g can crushed tomatoes 1/4 tsp sugar 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder

Bowl

3 cups cooked rice Dollop of butter Squeeze of lime juice To taste McKenzie's Australian Natural Sea Salt Large Grinder 500g pre-packed shredded beef or pork 1^1/2cups shredded cheese 2 fresh tomatoes, diced 1 large red onion, finely sliced 1/2 head lettuce leaves, washed & drained 2 avocados, mashed 1 cup sour cream Small bunch coriander leaves, roughly chopped 1 small wedge of lime

Step 1

Cook the beans as per on pack instructions. Drain and set aside. Heat oil in a large pot and gently cook the garlic for 1 minute. Add paprika, cumin and coriander and stir for 1 minute until fragrant. Add crushed tomatoes, sugar, salt and cooked pinto beans. Stir and simmer gently for 15-20 minutes.

Step 2

While the beans are simmering, cook the rice and gently heat through the pulled meat.

Step 3

In 4 separate bowls, assemble each of the ingredients side by side. Top with mashed avocado, sour cream and garnish with chopped coriander leaves.

For best results, we recommend soaking the Pinto Beans overnight.

Pinto Bean Burrito Bowl