CentMenu / Lunch · Dinner
Black bean burrito bowl
Lime rice, cumin beans, corn and salsa in a bowl — all the burrito, none of the wrapping.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 8.82 oz (250 g) long-grain rice
- 1.06 lb (480 g) black beans — drained
- 10.05 oz (285 g) sweetcorn
- 7.05 oz (200 g) tomato salsa
- 1 lime
- 1½ tsp (3 g) ground cumin
- 1 tbsp (15 ml) olive oil
- ¼ tsp (2 g) salt
- 1 avocado (optional)
- 2.12 oz (60 g) cheddar — grated (optional)
Let’s cook
Cook 8.82 oz (250 g) long-grain rice according to the package instructions (about 15 minutes).
Meanwhile, warm 1 tbsp (15 ml) olive oil in a pan, add 1.06 lb (480 g) black beans, 10.05 oz (285 g) sweetcorn and 1½ tsp (3 g) ground cumin and heat through for 5 minutes. Season with salt.
Squeeze 1 lime over the rice and divide it among bowls.
Top with the beans, 7.05 oz (200 g) tomato salsa, sliced 1 avocado (optional) and 2.12 oz (60 g) cheddar (optional).