House recipe
🥑 Black bean burrito bowl
Everything you love in a burrito without the wrap: lime-coriander rice, spiced beans, charred corn, avocado and salsa.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g long-grain rice
- 2 tins black beans (tinned), drained, keep a splash of liquid
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 200 g sweetcorn, tinned and drained, or frozen
- 2 avocado, sliced
- 3 tomatoes, diced
- ½ red onion, finely chopped
- 1 jalapeño, finely chopped
- ½ head lettuce, shredded
- 1 bunch fresh coriander, chopped
- 2 lime
- Salt, to taste
Method
- Cook the rice according to the packet. Stir in the zest and juice of one lime, half the coriander and a pinch of salt.
- Warm 1 tbsp oil in a pan, add the garlic, cumin and smoked paprika for 30 seconds, then the beans and a splash of their liquid. Simmer for 5 minutes, lightly crushing a few beans, and season.
- Heat a dry frying pan until very hot and char the sweetcorn for 4–5 minutes, shaking now and then.
- Mix the tomato, red onion, jalapeño, the rest of the coriander, the remaining oil, juice of half a lime and a pinch of salt into a salsa.
- Divide the rice between bowls and arrange the beans, corn, lettuce, avocado and salsa on top.
- Serve with the last lime cut into wedges.