Dean Edwards served up a tasty Mexican black bean burrito bowl dish on Steph’s Packed Lunch.

The ingredients are: 1 red onion peeled and sliced, 1 medium sized sweet potato peeled and diced small, 150g mushrooms sliced, 1 green pepper diced, 1 red pepper diced, 4 cloves garlic minced, 2 tsp. smoked paprika, 1 heaped tsp. ground coriander, 1 tsp. cumin, 2 tbsp. tomato puree, 2 x 400g tins black beans drained, 1 x 400g tin chopped tomatoes and 400ml boiling vegetable stock.

To serve: large flour tortillas, Basmati rice, Sour cream, avocado, salsa, fresh jalapenos and coriander.

See recipes by Dean in his book titled: Cook Slow: Light & Healthy: 90 easy recipes for both slow cookers & conventional ovens available from Amazon now.