Burrito bowl with chipotle black beans

Burrito bowl with chipotle black beans

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal573
  • fat21g
  • saturates4g
  • carbs72g
  • sugars7g
  • fibre15g
  • protein16g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125g basmati rice
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, chopped
  • 400g can black beans, drained and rinsed
  • 1 tbsp cider vinegar
  • 1 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp chipotle paste
  • 100g chopped curly kale
  • 1 avocado, halved and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 medium tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, chopped

To serve (optional)

  • chipotle hot sauce
  • coriander leaves
  • lime wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

  2. Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
siany1
13th Jun, 2018
5.05
Delicious, fresh dish. I have made a few times now and hubby and I really enjoy it. I add slightly less rice (as I did feel there was a little too much the first time I made it) and a little more of the chiplotle paste to give it a little more of a spice kick. As another reviewer said, definitely add a squeeze of lime - seems to bring out the flavours and add a bit of a zing!
kassis
19th May, 2018
5.05
I enjoyed this very much although I did use spinach as I couldn't get kale. But really good, will be making it again, but I think I'd use a bit less rice as I found it quite filling.Will be having the rest for lunch tomorrow.
debrat
17th May, 2018
5.05
Delicious! Never used chipotle paste before. Easy & quick and yes the lime gives it a zing - I squeezed lime over the onion & tomato too.
cam_w
7th Mar, 2018
So, so good. Perfect if you are counting your calories but want something that will really fill you up. Don't skip the lime, it adds a vibrant, fresh taste to the dish.
codeswitcher18
29th Aug, 2017
5.05
Really enjoyed this! Left half the rice and beans in a bowl for the following day for myself for lunch and just warmed it up. Also added a handful of crunched tortillas, as I love a mixture of textures :)
Lovestocook88
24th Aug, 2017
5.05
Really good!! Filling too!! Added a few peppers and some sour cream, will definitely bs having this again
ebrierley
22nd Mar, 2017
5.05
Vibrant, tasty and fresh. Quick to pull together and a great healthy mid week supper. I used black eyed beans and they were delicious. Will definitely be making this again.
Lfarrell85
28th May, 2018
Has anyone tried making a batch of this and eating it throughout the week. Does it keep in the fridge ok?
goodfoodteam's picture
goodfoodteam
4th Jun, 2018
Thanks for your question. We would recommend making this fresh with any leftovers for the next day at most. The avocado will brown, although you can prolong the green colour by squeezing with lime juice and covering with clingfilm directly over the surface. As with any rice dish, it's important to cool the rice and transfer to the fridge within a short space of time.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.