Mexican food has long been one of my favourites for many reasons, not least of all because of all the colour it involves! This black bean burrito bowl is not only full of colour but plenty of flavour and texture too, making it the perfect dinner in my books!
The list of steps and ingredients might seem a little overwhelming but it actually takes very little time at all to prepare. In fact, I usually find that I can have everything ready to go by the time the rice has cooked! Many of the parts use similar ingredients too, so I promise it’s not as scary as it might seem, plus it’s well worth it!
Coriander Lime Rice
- 1 cup rice
- Juice of a lime
- 3tbs coriander
- 2-3 medium tomatoes
- 1/2 red onion
- 1/4 cup coriander
- 1 red chilli
- 2tbs lime juice
- Can of black beans
- 1 clove garlic
- 2tsp cumin
- 1tsp ground coriander
- 1tsp chilli powder
- Can of corn or 2 husks of corn
- 1tsp smoked paprika
- 1tsp chilli powder
- 1tsp liquid smoke (optional)
- Avocado (I use my go-to guacamole)
For the rice
- Cook the rice using your normal methods (I use my rice cooker) then fluff with a fork when done
- Stir through the lime juice
- Finely chop the coriander and stir through
For the salsa
- Dice the tomatoes and red onion and combine in a bowl
- Finely chop the coriander and chilli and stir though
- Add lime juice and stir to combine, then set aside for the flavour to develop
For the black beans
- Drain and rinse the black beans and add to a pan on medium heat
- Mince the garlic and add with the remaining spices, stirring to combine
- Add 2 tbs of water and gently stir and cook for 6-8 minutes, until warmed through and well coated in the spices
For the corn
- Drain and rinse the corn or remove the kernels from the cob
- Add to the fry pan with the spices and stir well
- Cook for 8-10 minutes, stirring occasionally, until the corn just starts to char
Then it’s just a matter of building your bowls! I like a good spoonful of each option, topped off with a generous dollop of guacamole and some crunchy lettuce. You don’t have to keep everything separated of course, I just think it looks prettier! It sure doesn’t stay that way for long though!
I definitely recommend doing the salsa as early as you can in the preparation process as it does benefit from sitting for a little while to allow the flavours to develop. The same goes for the guacamole actually, which is perfect because you don’t have to worry about keeping the other parts warm if you make them last!
So much colour, so much flavour – you can trick yourself it’s actually still summer!