Rich beans and protein-packed brown rice go wonderfully with the fatty avocado, sweet corn and zesty lime.
*Coriander is a shared ingredient, use quarter for this recipe.
Corn burrito bowl with smashed avocado, black beans, brown rice and ranchero sauce
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Corn
Couple
1 canFamily
2 cansBrown rice
Couple
1 bagFamily
1 bagTomatoes
Couple
1Family
2Garlic
Couple
2 clovesFamily
3 clovesBlack beans
Couple
1 tinFamily
2 tinsMexican spice
Couple
1 packetFamily
1 packetLime
Couple
1Family
2Avocado
Couple
1Family
2Carrot
Couple
1Family
2Coriander*
Couple
QuarterFamily
QuarterRanchero sauce
Couple
1 pottleFamily
1 pottleInstructions
1
Bring a pot of water to the boil.
Cook the rice for 15 to 20 minutes, or until fully cooked, once cooked strain and set aside.
Open and strain the corn.
2
Mince the garlic.
Remove the core and finely dice the tomatoes.
Remove leaves from coriander and set aside.
Finely chop the stalks.
Strain the black beans.
3
In a medium pot, fry the garlic and spice mix with a little oil for 30 seconds. Add the chopped tomatoes and cook for a further couple of minutes, then add a pinch of salt. Add the black beans, toss together, cooking for another minute.
Mash the beans and the tomatoes together using a fork or potato masher. There should still be a few whole beans.
4
Fry the corn in a pan on high for 4-5 minutes. Remove and place in bowl.
Cut the avocado in half and remove the stone. Scoop out the flesh and dice, combine with corn, coriander leaves, lime juice and salt.
Peel and grate the carrot.
5
Serve rice, beans and grated carrot topped with avocado and corn salsa.
Drizzle with ranchero sauce.
