Avocado & Black Bean Burrito Bowl
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Total: 30 mins
This dish transforms the fillings for a vegan burrito into terrific toppings for bowls of fluffy white rice. You'll pile your plate high with organic veg and black beans simmered with hot chilli spices, then top them off with creamy avocado and a squeeze of zingy lime.
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452 kcal
(per portion)
Ingredients you'll need
  • 270g white basmati rice
  • 4 spring onions
  • 1 red pepper
  • 1 green pepper
  • 400g vine tomatoes
  • 2 x 400g tins of black beans
  • A handful of coriander
  • 2 limes
  • 1 tbsp chilli spice blend
  • 2 avocados
From your kitchen
  • 550ml hot water
  • Sea salt
  • 1 tbsp sunflower or rapeseed oil
Step by step this way
  • 1.

    Fill your kettle and boil it. Rinse the rice well under cold water and tip it into a large pan. Add 550ml hot water from the kettle and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Simmer very gently for 8-10 mins till all the water has been absorbed, then take off the heat and leave to steam, lid on, for 5-10 mins. The rice will finish cooking and become fluffy while it steams.

  • 2.

    While the rice cooks, trim the roots and ragged greens from the spring onions. Roughly chop them. Halve the peppers and scoop out the seeds and white pith, then roughly chop them. Roughly chop the tomatoes. Set a medium pan on a medium heat and add 1 tbsp oil and the chopped veg. Season with a pinch of salt, pop a lid on and fry, stirring often, for 5 mins till the tomatoes are starting to become pulpy and break down.

  • 3.

    While the veg fry, drain the black beans and rinse them with cold water. Finely chop the coriander stalks, setting the leaves aside for later. Finely grate the zest from 1 lime.

  • 4.

    Tip the beans into the veg. Add the coriander stalks and lime zest, then add 1 tbsp chilli spice blend. Stir well to mix. Bring to the boil, pop the lid back on and then turn the heat down. Simmer for 8-10 mins, stirring occasionally, till the beans are tender.

  • 5.

    While the beans simmer, halve the avocados and scoop out the stone with a spoon. Dice the flesh, discarding the skin, then tip into a bowl. Squeeze in the juice from the zested lime and season with a small pinch of salt. Gently stir to mix.

  • 6.

    Fluff the rice with a fork and divide between four warm bowls. Spoon over the black beans and top with the diced avocado. Garnish with the coriander leaves and serve with wedges of the remaining lime on the side for squeezing.

  • Tip

    Love Your Leftovers: The black beans will keep for up to 3 days in the fridge in airtight tubs. Divide the black beans and veg between the tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.

  • Tip

    Energy Saver: When you’re frying veggies to start making a sauce, soup or stew, popping a lid on the pan helps to keep the heat and steam in the pan, speeding up the cook time and saving energy. If you don’t have a lid, use a baking tray to cover the pan or a circle of greaseproof paper laid over the top of the veggies. Remove occasionally to stir the veg.

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