Black bean, rice and corn burrito bowl with fresh tomato, avocado and lime
19 November 2018
Ingredients
- rice, 1/3 cup
- vege stock powder, 1 tsp/cube (optional)
- olive oil, 1 tbsp
- brown onion, 1 small (diced)
- minced garlic, 1-2 tsp
- black beans, 1 can (drained and rinsed)
- tinned corn, 1 small can (drained and rinsed)
- chilli powder, 1/4-1/2 tsp (or other hot spice)
- ground cumin, 1.5-2 tsp (or more to taste)
- ground coriander, 1 tsp (or more to taste)
- avocado, 1
- limes, 2
- coriander, handful
- red onion, 1/4 small (diced small; optional)
- tomatoes, 2 small
Instructions
- Cook rice with vege stock cube dissolved in the water.
- Meanwhile, heat olive oil in a pan over medium heat and add brown onion and garlic. Sauté until turning translucent and starting to brown.
- Add black beans, corn, spices, and a little water. Cook until heated through, then turn off the heat.
- Dice avocado and mix with coarsely chopped coriander, juice of 1 lime, and red onion if desired in a small bowl. Season to taste.
- Dice tomato and season to taste.
- When rice is ready, add black bean mixture and juice of 1 lime, then season to taste. If necessary leave on the heat, stirring, until heated through.
- Divide rice and black bean mixture, avocado salsa, and diced tomato between 2-3 plates. Enjoy!