Smoky Black Bean & Charred Corn Burrito Bowls

⏱ 35 min · Serves 4

All the best bits of a burrito without the wrestling match: fluffy lime-coriander rice, smoky chipotle black beans, blistered corn and a quick avocado crema. Weeknight-fast, endlessly customisable, and it packs beautifully for lunch the next day.

Per serving: 655 kcal · 21.0g protein · 102.0g carbs · 18.5g fat

Ingredients

• 300g long-grain white rice, rinsed
• 600ml water
• 1 tsp salt
• Zest and juice of 2 limes
• 20g fresh coriander, chopped (stalks and leaves)
• 2 tbsp olive oil
• 1 red onion, finely diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1-2 tsp chipotle paste (to taste)
• 2 x 400g tins black beans, drained and rinsed
• 150ml water or vegetable stock
• 300g frozen or tinned sweetcorn, drained
• 1 large ripe avocado
• 4 tbsp plain yogurt or soured cream (or dairy-free alternative)
• 250g cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced (for the salsa)
• 1 romaine lettuce, shredded
• 1 jalapeño, thinly sliced (optional)
• Salt and black pepper
• Optional toppings: grated cheddar, pickled jalapeños, hot sauce, tortilla chips

Method

1. Put the rinsed rice, 600ml water and 1 tsp salt in a saucepan. Bring to the boil, cover, reduce to the lowest heat and cook 10 minutes. Turn off the heat and leave covered for 8 minutes more.
2. Meanwhile, heat 1 tbsp olive oil in a large frying pan over medium heat. Cook the diced red onion for 4 minutes until softened, then add the garlic, cumin, smoked paprika and chipotle paste and stir for 1 minute until fragrant.
3. Add the black beans and 150ml water or stock. Simmer 8-10 minutes, mashing a few beans against the pan to thicken. Season well with salt and pepper.
4. In a separate dry pan (or after wiping the bean pan), heat the remaining 1 tbsp oil over high heat and add the corn. Leave it to char without stirring for 2-3 minutes, then toss and char 2 minutes more. Season with a pinch of salt.
5. Blend or mash the avocado with the yogurt, the juice of half a lime, a splash of water and a pinch of salt until smooth and spoonable.
6. Toss the cherry tomatoes with the sliced red onion, remaining lime juice, a pinch of salt and a handful of coriander for a quick salsa.
7. Fluff the rice with a fork and stir through the lime zest, remaining lime juice and the rest of the coriander.
8. Build the bowls: lime rice at the base, then beans, charred corn, shredded lettuce and tomato salsa. Spoon over the avocado crema, scatter with jalapeño and any extra toppings, and serve.