Mexican Black Bean Burrito Bowls

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SERVES FOUR
PREP TIME: 10 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE BLACK BEAN MIX

1 CUP COOKED AND COOLED QUINOA

1 TIN BLACK BEANS

1/2 RED ONION, DICED

2 CORN COBS, KERNELS REMOVED

3 CLOVES GARLIC, MINCED

2 STALKS SPRING ONION, DICED

1 RED CHILLI, DE-SEEDED & FINELY CHOPPED

JUICE OF 1 LEMON

1/3 CUP WATER

1 CAN DICED TOMATOES

1 SACHET TOMATO PASTE

1 TBSP PAPRIKA

2 TSP CUMIN

2 TSP CORIANDER LEAVES

SALT & PEPPER, TO TASTE

TO SERVE

1/2 HEAD COS LETTUCE, ROUGHLY CHOPPED

1 AVOCADO, SLICED

DALLOP OF COCONUT YOGHURT

TORN CORIANDER PIECES

CORN CHIPS

LIME WEDGES

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Utensils

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GARLIC MINCER

SHARP KNIVES

LARGE FRYPAN

RICE COOKER OR MEDIUM SAUCEPAN

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Method

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1. BEGIN BY PLACING THE UNCOOKED QUINOA IN A RICE COOKER OR MEDIUM SAUCEPAN. TOP WITH DOUBLE THE AMOUNT OF WATER AND SWITCH RICE COOKER TO ON. ALTERNATIVELY IF YOU ARE COOKING IN A SAUCEPAN, ADD  QUINOA AND WATER, BRING TO THE BOIL AND SIMMER VIA ABSORPTION

2. STRAIN THE BLACK BEANS AND CHOP OTHER INGREDIENTS. IN A FRY PAN OVER MEDIUM ADD A SPLASH OF OLIVE OIL. ADD ONION, GARLIC AND CHILLI, SAUTÉING FOR A FEW MINUTES OR UNTIL FRAGRANT. ADD BLACK BEANS, CORN, SPRING ONION AND SPICES, STIRRING THROUGH

3. ADD QUINOA, SALT & PEPPER AND JUICE OF LEMON. ADD TINNED TOMATOES, TOMATO PASTE AND WATER. BRING TO THE BOIL AND SIMMER ON LOW TO THICKEN AND BECOME FRAGRANT FOR 10 MINS

4. DIVIDE COS LETTUCE BETWEEN BOWLS. ADD SPOONFULS OF BLACK BEAN MIX. TOP WITH SLICES OF AVOCADO, CORN CHIPS, COCONUT YOGHURT, CORIANDER AND LEMON/LIME WEDGES - ENJOY !

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