Black Bean and Sweetcorn Burrito Bowls with Lime Rice

Shopping list

• 250 g long-grain rice

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• 600 ml vegetable stock — suitable for vegans

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• 1 piece lime — juice and zest

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• 1 tbsp olive oil

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 400 g cooked black beans — drained and rinsed (tinned is fine)

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• 200 g sweetcorn — tinned or frozen

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• 1 tsp ground cumin

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• 1 tsp smoked paprika

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• 150 g cherry tomatoes — halved

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• 1 piece avocado — diced

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• 1 handful fresh coriander — chopped

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Step by step

1. 1

   Rinse the rice under cold running water until the water runs clear.

2. 2

   In a medium saucepan, bring the vegetable stock to the boil. Add the rice, reduce the heat to low, cover and simmer for 12– 15 minutes until the liquid is absorbed and the rice is tender.

3. 3

   Remove from the heat, stir through the lime juice and zest, and fluff with a fork. Cover and set aside.

4. 4

   Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.

5. 5

   Stir in the garlic, cumin and smoked paprika, cooking for 1 minute until fragrant.

6. 6

   Add the black beans and sweetcorn, stirring well. Cook for 4– 5 minutes until warmed through and slightly crisped at the edges.

7. 7

   Divide the lime rice among four bowls. Top with the black bean and sweetcorn mixture.

8. 8

   Scatter over the cherry tomatoes, diced avocado and fresh coriander.

9. 9

   Serve immediately with extra lime wedges on the side if desired.