Veggie burrito bowl

Based on 23 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g basmati rice
400 g canned black beans
280 ml water
bay leaf
red onion
1 clove garlic
3 tbsp olive oil
½ tsp ground cumin
¼ tsp hot paprika powder
avocado
limes
175 g canned sweet corn
tomato
½ red bell pepper
15 g cilantro
salt
pepper
hot sauce (for serving)
sour cream dip (for serving)
tortilla chip (for serving)
Metric
Imperial

Utensils

  • pot (small, with lid)
  • 2 sieves
  • knife
  • cutting board
  • pot (small)
  • cooking spoon
  • 2 bowls (small)
  • fork

Nutrition per serving

Cal
1060
Protein
26 g
Fat
45 g
Carb
149 g
  • Step 1/4

    Add the rice to a small pot, set over medium heat. Dry-toast it briefly (approx. 1 min) stirring constantly. Add salt, pepper, bay leaf, water, and a drizzle of olive oil to the rice. Bring to a boil on high heat, then put a lid on, reduce to low heat and let cook for approx. 12 min. Remove from heat and let the rice continue to steam with the lid on until serving.
    • 150 g basmati rice
    • salt
    • pepper
    • bay leaf
    • 280 ml water
    • 1 tbsp olive oil
    • pot (small, with lid)

    Add the rice to a small pot, set over medium heat. Dry-toast it briefly (approx. 1 min) stirring constantly. Add salt, pepper, bay leaf, water, and a drizzle of olive oil to the rice. Bring to a boil on high heat, then put a lid on, reduce to low heat and let cook for approx. 12 min. Remove from heat and let the rice continue to steam with the lid on until serving.

  • Step 2/4

    Drain the black beans and reserve the liquid. Finely dice red onion and garlic. Heat some olive oil over medium-high heat in a pot and add half of the onion, cook until translucent, then add the garlic and fry until fragrant. Add the beans, a few tablespoons of the bean liquid, cumin, hot smoked paprika, salt, and pepper. Let simmer until creamy, breaking some beans up with your cooking spoon, and adding more bean liquid as needed. Remove from heat and set aside.
    • 400 g canned black beans
    • red onion
    • 1 clove garlic
    • 1 tbsp olive oil
    • ½ tsp ground cumin
    • ¼ tsp hot paprika powder
    • salt
    • pepper
    • sieve
    • knife
    • cutting board
    • pot (small)
    • cooking spoon

    Drain the black beans and reserve the liquid. Finely dice red onion and garlic. Heat some olive oil over medium-high heat in a pot and add half of the onion, cook until translucent, then add the garlic and fry until fragrant. Add the beans, a few tablespoons of the bean liquid, cumin, hot smoked paprika, salt, and pepper. Let simmer until creamy, breaking some beans up with your cooking spoon, and adding more bean liquid as needed. Remove from heat and set aside.

  • Step 3/4

    Make a quick guacamole by mashing the avocado with some lime juice to taste, then season with salt and pepper. Set aside. Drain corn, then dice tomato and deseeded red bell pepper. In a small bowl, mix together corn, tomatoes, bell pepper, and remaining red onion. Season to taste with olive oil, lime juice, salt, and pepper.
    • avocado
    • lime
    • 175 g canned sweet corn
    • tomato
    • ½ red bell pepper
    • ½ red onion
    • 1 tbsp olive oil
    • 2 bowls (small)
    • sieve

    Make a quick guacamole by mashing the avocado with some lime juice to taste, then season with salt and pepper. Set aside. Drain corn, then dice tomato and deseeded red bell pepper. In a small bowl, mix together corn, tomatoes, bell pepper, and remaining red onion. Season to taste with olive oil, lime juice, salt, and pepper.

  • Step 4/4

    Before serving, finely chop cilantro and stir it through the rice, fluffing with a fork, and adding lime juice to taste. Add rice to plates and spoon servings of the black beans, guacamole and salad around it. Top with some extra lime, coriander, a drizzle of hot sauce, a dollop of sour cream, and some crunchy tortilla chips. Enjoy!
    • 15 g cilantro
    • lime
    • hot sauce (for serving)
    • sour cream dip (for serving)
    • tortilla chip (for serving)
    • fork

    Before serving, finely chop cilantro and stir it through the rice, fluffing with a fork, and adding lime juice to taste. Add rice to plates and spoon servings of the black beans, guacamole and salad around it. Top with some extra lime, coriander, a drizzle of hot sauce, a dollop of sour cream, and some crunchy tortilla chips. Enjoy!