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)
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
