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Burrito bowl with chipotle black beans

Burrito bowl with chipotle black beans

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A star rating of 4.8 out of 5.46 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal573
fat21g
saturates4g
carbs72g
sugars7g
fibre15g
protein16g
salt0.8g
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Ingredients

  • 125g basmati rice
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 400g can black beans, drained and rinsed
  • 1 tbsp cider vinegar
  • 1 tsp honey
  • 1 tbsp chipotle paste
  • 100g chopped curly kale
  • 1 avocado, halved and sliced
  • 1 medium tomato, chopped
  • 1 small red onion, chopped

To serve (optional)

  • chipotle hot sauce
  • coriander leaves
  • lime wedges

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 4.8 out of 5.46 ratings
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