Black Bean & Corn Burrito Bowl

• 320 gbrown rice, cooked
• 2 x 400gtins black beans, drained, rinsed
• 1 x 198gtin sweetcorn, drained
• 1red pepper, diced
• 1red onion, finely diced
• 2avocados, diced
• 2limes, juice only
• 2 tspground cumin
• 1 tspsmoked paprika
• 1 tbspolive oil
• 30 gfresh coriander, chopped
• Fine salt

Method

1. 1Heat 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. 2Push the vegetables to one side, tip the cumin and smoked paprika into the bare patch of pan and fry them in the oil for 30–60 seconds until fragrant. Stir through the vegetables.
3. 3Tip 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. 4Taste and season. The beans need more salt than you think; a proper pinch, plus black pepper. Taste again.
5. 5While 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. 6Divide the warm brown rice between four bowls. Spoon the smoky beans and corn over the top, then crown with the lime-dressed avocado.
7. 7Scatter 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.

Per serving

kcal

606

protein

24.9g

fibre

28g

carbs

92g

fat

17.4g