Black Bean & Corn Burrito Bowl

Ingredients

• 320 g brown rice, cooked
• 2 x 400g tins black beans, drained, rinsed
• 1 x 198g tin sweetcorn, drained
• 1 red pepper, diced
• 1 red onion, finely diced
• 2 avocados, diced
• 2 limes, juice only
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 30 g fresh coriander, chopped
• Warm tortillas, to serve
• Soured cream, to serve

Method

1. Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the red pepper and red onion with a generous pinch of salt and cook for 5–6 minutes, stirring now and then, until softened and starting to catch and colour at the edges — those caught bits are flavour, don't stir them away.
2. Push the vegetables to one side, tip the cumin and smoked paprika into the bare patch of pan and bloom them in the oil for 30–60 seconds until fragrant. Raw spices taste dusty; bloomed spices taste of themselves. Stir through the vegetables.
3. Tip in the black beans and sweetcorn, spread them in a single layer and leave them alone for 2 minutes — you want the corn to take a bit of colour and the beans to crisp slightly against the pan. Don't crowd by stirring constantly. Then toss everything together and warm through for another minute until glossy.
4. Taste and season. The beans need more salt than you think — a proper pinch, plus black pepper. Taste again. Adjust now, not at the table.
5. While the beans sit, toss the diced avocado with the juice of 1 lime and a pinch of salt. The lime juice keeps it green and seasons it at the same time.
6. Divide the warm brown rice between four bowls. Spoon the smoky beans and corn over the top, then crown with the lime-dressed avocado.
7. Scatter generously with the chopped coriander, tuck a lime wedge into each bowl and squeeze a final hit of lime over the lot just before it hits the table — the acid lifts everything you've just built.