Rich beans and protein-packed brown rice go wonderfully with the fatty avocado, sweet corn and zesty lime.
*Coriander is a shared ingredient, if you’re on the 3-night plan use half, on the 4 or 5-night plan use a third.
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
2 cobsFamily
3 cobsBrown rice
Couple
1 bagFamily
1 bagTomatoes
Couple
2Family
4Garlic
Couple
2 clovesFamily
3 clovesBlack beans
Couple
1 tinFamily
2 tinsMexican spice
Couple
1 packetFamily
1 packetLime
Couple
1Family
2Avocado
Couple
2Family
3Carrot
Couple
1Family
2Coriander*
Couple
Half / A thirdFamily
Half / A thirdRanchero sauce
Couple
1 pottleFamily
1 pottleInstructions
1
Bring two medium pots of water to the boil, one for the rice, one for the corn.
Cook the rice for 15 to 20 minutes, or until fully cooked, once cooked strain and set aside.
Peel the corn and boil in the other pot for about 4- 5 minutes until tender.
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. Toss in the chopped tomatoes and cook for a few minutes, add a pinch of salt. Add the black beans and strained tomatoes.
Mash the beans and the tomatoes together using a fork or potato masher. There should still be a few whole beans.
4
Cut the corn off the cobb, doing this into a bowl will help stop it going everywhere.
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.
