Lunchbox recipe for 2 people, takes only 15 mins; recipe has basmati rice, olive oil, garlic cloves, black beans, cider vinegar, honey, chipotle paste, curly kale, avocado, tomato, red onion, chipotle, coriander and lime.
Burrito bowl with chipotle black beans
Course: Lunchbox
Servings
2
servings
Prep time
15 mins
Ingredients
- Coriander: coriander leaves
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1 small red onion, chopped
- Tomato: 1 medium tomato, chopped
- Lime: lime wedges
- Garlic Cloves: 2 garlic cloves, chopped
- Cider Vinegar: 1 tbsp cider vinegar
- Black Beans: 400g can black beans, drained and rinsed
- Avocado: 1 avocado, halved and sliced
- Honey: 1 tsp honey
- Chipotle Paste: 1 tbsp chipotle paste
- Basmati Rice: 125g basmati rice
- Chipotle: chipotle hot sauce
- Curly Kale: 100g chopped curly kale
Directions
- Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
- Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
