This one-pot black bean burrito rice is a seriously excellent dinner option. Easy to prepare, packed with flavour and easy to tweak to suit your preferences. Plus, it’s vegan friendly and results in limited dishes – why wouldn’t you want to make it!
I tweaked a recipe from the Vegan with Bite cookbook
Ingredients List
- Brown onion
- 1 small red capsicum
- 1 small green capsicum
- 3tbs olive oil
- 3 cloves garlic
- 450g veggie mince
- 2tsp cumin
- 2tsp ground coriander
- 2tsp smoked paprika
- 1tsp chilli powder (or to taste)
- 1tsp dried oregano
- 1/2tsp ground cinnamon
- 400g tin diced tomatoes
- 300g long grain rice
- 200g frozen corn kernels
- 2 tins black beans
- 625ml stock
- Spring onions
- Avocado
- Coriander
- Lime
Steps
- Dice the onion and capsicums
- Heat the oil in the base of a large pan and add the onion and capsicums with a pinch of salt and cook for 5 minutes
- Mince the garlic and add to the pan and cook for a minute
- Add the mince and fry, breaking into small pieces and mixing through the onion and capsicum
- Add the spices and cook for 30 seconds
- Pour in the tomatoes and stir to combine, then cook for 5 minutes on low-medium heat before adding the rice and stirring to coat
- Add the corn then drain and rinse the black beans and add to the pain
- Pour in the stock then bring to the boil before reducing to a very low heat and cooking, covered, for 20-25 minutes until the liquid has been absorbed
- Slice the spring onion and add to the pan, stirring through
- Serve topped with avocado, coriander and fresh lime
Ok, I know that looks like a giant list of ingredients for this black bean burrito rice, but I promise it’s not tricky to make! Most of them are spices or other pantry staples, and it sure is worth it. It might not be the prettiest meal you’ll ever cook, but it will be one of the tastiest!
The cookbook version includes cheese (vegan or otherwise) stirred through, but I prefer it made without – especially if I’m making it to eat over a few days. I don’t however hold back on topping it with jalapenos and hot sauce and adding corn chips for some crunch!
It reheats well too, so it is an excellent dish to make a big batch of. I used a plant-based mince in this, but rehydrated textured vegetable protein (TVP) would work well too. It’s a good way to get a protein hit while still eating what feels like comfort food! Win-win in my books!
I highly recommend you adding this black bean burrito rice to your meal plan!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!