Black bean burrito bowls

Black bean burrito bowls

This is by BBC Food!


For the black beans

  • 1 tbsp light olive oil
  • ¾ white onion, finely chopped
  • 1 large garlic clove, finely chopped
  • ¼ tsp ground cumin
  • ¼ tsp sweet smoked paprika
  • ¼ tsp taco or Cajun seasoning
  • 1 tbsp tomato purée
  • 400g tin black beans
  • sea salt

For the tomato salsa salad

  • 150g/5½oz cherry tomatoes, quartered
  • ¼ white onion, finely chopped
  • 1 tbsp finely chopped fresh coriander

To serve

  • 250g pouch microwave rice
  • 1 large ripe avocado, cubed
  • grated cheese
  • soured cream


  1. For the black beans, heat the olive oil in a saucepan over medium heat, add the onion and a small amount of sea salt and fry for 6 minutes. Add the garlic and fry for another couple of minutes. Maybe 2 to 3 minutes!

  2. Add the spices and cook for about 1 minute.

  3. Then add the tomato purée and cook for another minute.

  4. Add the black beans and then stir. Turn up the heat to bring the mixture to a boil, stirring often, for 15 minutes. Season with salt to taste.

  5. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Once done this step, set that aside for now.

  6. To assemble, cook the rice according to the packet instructions and divide between two bowls.

  7. Top with the black beans, tomato salad, avocado, grated cheese, and/or sour cream.

Banner and Image Credit: BBC

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