Lunch · Mexican
Mexican burrito bowl with black beans
Rice, black beans, corn and pico de gallo layered into a filling burrito bowl.
- Serves
- 2
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g brown rice, cooked
- 400 g canned black beans, drained
- 1 tsp ground cumin
- 150 g corn kernels, frozen
- 150 g cherry tomatoes, diced
- 1/4 medium red onion, diced
- 1 medium avocado, diced
- 40 g cheddar cheese, shredded
- 2 tbsp lime juice
- 15 g fresh cilantro, chopped
Method
Warm the black beans with the cumin in a small pan for 4 minutes.
Cook the corn kernels in a dry pan for 3 minutes until lightly charred.
Mix the cherry tomatoes, red onion, lime juice and cilantro to make a quick pico de gallo.
Divide the rice between bowls and top with the black beans, corn and pico de gallo.
Finish with avocado and cheddar cheese before serving.