Mexican · lunch

Black Bean Burrito Bowl

Name: Black Bean Burrito Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: Brown rice, cooked, 1 1/2 cups; Black beans, cooked, 1 3/4 cups; Sweet corn, cooked, 1 cup; Tomato, 1 medium; Avocado, 1/2; Red onion, 1/4; Plain Greek yogurt, low-fat, 1/4 cup; Olive oil, 1 tsp; Cumin seed, ground, 1 tsp; Smoked paprika, 1/2 tsp; Lime, 1/2; Fresh cilantro, 2 tbsp; Salt, to taste

Brown rice topped with cumin black beans, corn, tomato, avocado and a dollop of yogurt.

25 min2 servings

55924g93g14g

Warm spiced beans, cool tomato and avocado and a lime-spiked yogurt topping make this feel like takeout. Use leftover rice to save time.

Ingredients

Brown rice, cooked1 1/2 cups
Black beans, cooked1 3/4 cups
Sweet corn, cooked1 cup
Tomato1 medium
Avocado1/2
Red onion1/4
Plain Greek yogurt, low-fat1/4 cup
Olive oil1 tsp
Cumin seed, ground1 tsp
Smoked paprika1/2 tsp
Lime1/2
Fresh cilantro2 tbsp
Saltto taste

Steps

Warm the oil in a pan and heat the beans with the cumin, paprika, a splash of water and a pinch of salt for 5 minutes.
Dice the tomato and red onion and toss with half the lime juice and the cilantro.
Warm the corn briefly in the pan or microwave.
Stir the remaining lime juice into the yogurt.
Divide the rice among two bowls and add the beans, corn, tomato salsa, sliced avocado and yogurt.

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Adapted from Hola Jalapeno