Burrito bowl with black beans and sweetcorn

Method

1. Rinse the rice in a sieve, then tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat to low and cook for 12 minutes, then leave it off the heat with the lid on for 5 minutes.
2. While the rice cooks, drain and rinse the black beans and put them in a second small pan with the cumin, smoked paprika, a pinch of salt and 4 tablespoons of water. Warm over a medium heat for 5 minutes, stirring now and then, until hot and lightly saucy.
3. Drain the sweetcorn. Chop the red onion finely, quarter the cherry tomatoes and roughly chop the coriander.
4. For the salsa, mix the tomatoes with half the onion, the coriander, the juice of half the lime and a pinch of salt.
5. Shred the little gem lettuce, and halve, stone and slice the avocado.
6. Fluff the rice and share it between two bowls. Arrange the beans, sweetcorn, lettuce, avocado and salsa on top, scatter over the rest of the onion and serve with the remaining lime cut into wedges.

Tip Make the salsa just before serving, as it turns watery if it sits. The beans can be cooked in the morning and reheated.

Photo made with AI.

From Nosha · nosha.app