- Prep time
- 10 mins
- Cooking time
- 10 mins
- Serves 2
- Bell pepper & onion Salsa:
- 1 tsp oil
- ½ red pepper, sliced thinly
- ¼ onion, sliced thinly
- ¼ tsp garlic salt or regular salt
- Black beans:
- 400g canned black beans, drained & rinsed
- 1 packet taco seasoning
- 1 large tortilla wrap
- ½ avocado
- Squeeze of lime
- 4 tbsp salsa
- 1 pack of Moroccan Spiced Couscous
- Optional add ins: Banana peppers, chopped cilantro
In a large serving bowl, prepare Moroccan Spiced Couscous as per packet instructions
Heat oil on a non-stick pan on medium-high heat and cook onions and bell pepper until softened. Add garlic salt. Set aside.
In the same pan, add more oil if desired and add black beans and taco seasoning. Toss well, adding splashes of water if needed.
Fluff the couscous with a fork once finished.
Now assemble the burrito by taking a large tortilla wrap and add avocado with a squeeze of lime or lemon.
For one wrap, add half the amount of couscous, bell pepper & onion salsa, black beans and salsa. Add other desired ingredients such as cilantro and banana peppers.
Wrap into a burrito starting with folding the sides then folding from the bottom to cover the filling and rolling to seal the burrito. Warm it slightly on a dry pan on each side to make it crisp up a little.