Black Bean Burrito Bowl

• 120 g long-grain rice
• 1 can black beans
• 1 red bell pepper
• 1 onion
• 1 jalapeño
• 1 avocado
• 150 g cherry tomatoes
• 0.5 red onion
• 1 lime
• 10 g fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 40 g cheddar
• 60 g Greek yogurt
• sea salt, to taste

Method

0 of 6 steps done

1. 11. Cook the rice in 240 ml of salted water, covered, for 12 minutes, then rest it for 5 minutes and stir in half the lime juice and the chopped cilantro.
   Start 12 min timer
2. 22. Slice the pepper and onion and fry them in the oil for 6 minutes, until soft and charred at the edges.
   Start 6 min timer
3. 33. Add the drained beans, the cumin, the paprika and a splash of water to the pan and warm through for 4 minutes.
   Start 4 min timer
4. 44. Dice the tomatoes and red onion and mix them with the rest of the lime juice and a pinch of salt for a quick salsa.
5. 55. Mash the avocado with a pinch of salt and grate the cheddar.
6. 66. Fill bowls with the rice, the beans and peppers, the salsa and the avocado, and top with cheddar, a spoon of yogurt and sliced jalapeño.