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Rice and black bean burrito bowl recipe
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13 ratings
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
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)
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
2610kj
621kcal
31%
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Fat
26g
37%
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Saturates
8g
38%
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Sugars
8g
9%
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Salt
2.3g
39%
of the reference intake
Carbohydrate 81g
Protein 17.5g
Fibre 13g
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 celery and fry for 5 minutes, or until softened. Stir through the garlic, paprika and cumin. 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