Rice and black bean burrito bowl recipe
These burrito bowls are, well, burritos without the tortilla! But bursting with flavour; think chilli-spiced rice, black beans and avocado. Try these meatless Mexican bowls of goodness with some tortilla chips for a speedy tasty feast.
See method- Serves 2
- 15 mins to prepare and 15 mins to cook
- 621 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 150g basmati rice
- 1 tbsp olive oil
- 1/2 onion, finely diced
- 1 celery stick, trimmed and finely diced
- 1 small garlic clove, finely chopped
- ½ tsp smoked paprika
- 1/2 tsp cumin
- 1 small red pepper, deseeded and finely diced
- 1 x 400g tinned black beans, drained and rinsed
- 250ml vegetable stock
- 1 ripe avocado, thinly sliced
- 40g feta, crumbled
- natural yogurt
- chilli sauce (optional)
- tortilla chips (optional)
Each serving contains
- Energy
- 2610kJ 621.0kcal
- Fat
- 26g
- Saturates
- 8g
- Salt
- 2.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 81.0gProtein 17.5gFibre 13.0g
Method
- Put the rice in a pan with 300ml (1⁄2pt) water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Cover the pan and simmer for a further 5 minutes. Remove the pan from the heat and set aside, covered.
- Meanwhile, heat the oil in a large frying pan. Add the onion and celeryand fry for 5 minutes, or until softened. Stir through the garlic, paprika andcumin. Cook for 1-2 minutes. Stir through the red pepper, black beans and stock. Simmer for 10 minutes; season to taste.
- Divide the rice and beans between warmed plates and top with the sliced avocado, crumbled feta and a drizzle of yogurt. Serve with chilli sauce and tortilla chips, if you like.
- See more Mexcian recipes
