Black bean burrito bowls
These California-style black bean burrito bowls – tasty burrito fillings without the tortilla – are easy to put together and great if you’re gluten-free.
Ingredients
For the black beans
- 1 tbsp light olive oil
- ¾ white onion, finely chopped
- 1 large garlic clove, finely chopped
- ¼ tsp ground cumin
- ¼ tsp sweet smoked paprika
- ¼ tsp taco or Cajun seasoning
- 1 tbsp tomato purée
- 400g tin black beans
- sea salt
For the tomato salsa salad
- 150²µ/5½´Ç³ú cherry tomatoes, quartered
- ¼ white onion, finely chopped
- 1 tbsp finely chopped fresh coriander
To serve
- 250g pouch microwave rice
- 1 large ripe avocado, cubed
- grated cheese
- soured cream
Method
For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic.
Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute.
Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste.
Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside.
To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream.
Recipe Tips
Customise with whatever beans you have in your cupboard – red kidney beans, pinto or borlotti beans – and add shredded lettuce if you like.
To make this recipe vegan, serve with plant-based cheese and soured cream.
For meat eaters, leftover pulled pork, shredded chicken, or a spiced, seared and sliced steak would make welcome additions.