Black Bean Burrito Bowls

Method

1. 1

   Toast the spices

   Heat the oil in a medium saucepan over medium heat for 1 minute. Add half the cumin and half the smoked paprika and stir for 30 seconds, until fragrant.

2. 2

   Cook the rice

   Add the drained rice, 450 ml water and ½ tsp salt. Bring to the boil over high heat, then cover and cook over the lowest heat for 12 minutes, until the water is absorbed.

3. 3

   Rest and season the rice

   Remove the rice from the heat and leave covered for 10 minutes, until tender. If grains remain firm, add 2 tbsp boiling water, cover and cook on low for 3 to 5 minutes, until tender.

4. 4

   Season the rice

   Fluff the rice with a fork and stir in one-third of the lime juice. Taste and add salt as needed, up to ¼ tsp, until well seasoned.

5. 5

   Warm and season the beans

   Combine the beans, remaining cumin and smoked paprika, ½ tsp salt, 120 ml water and one-third of the lime juice in a saucepan. Simmer over medium-low heat for 8 minutes, mashing a few beans, until hot and saucy.

6. 6

   Char the corn

   Heat a dry frying pan over high heat for 1 minute. Add the fully thawed and dried corn in one layer and cook for 4 to 5 minutes, turning occasionally, until hot and lightly charred.

7. 7

   Make the salsa

   Mix the tomatoes, red onion, coriander, remaining lime juice and ½ tsp salt in a bowl. Leave at room temperature for 5 minutes, until juicy.

8. 8

   Assemble the bowls

   Divide the rice among four bowls. Add the beans, corn, salsa and avocado, then top each bowl with 1 tbsp dairy-free yoghurt and 10 g tortilla chips. Serve with lime wedges.

Tips

• Keep the rice lid on during cooking and resting, and use a close-fitting lid.
• Pat the corn dry and cook it in a single layer so it browns rather than steams.
• Taste the rice and beans before assembling and adjust their salt and lime as needed.
• Mash only a few beans so the rest retain their shape.

Swaps

• Use fresh, frozen or tinned sweetcorn, thawing frozen corn fully before cooking.
• Use lemon juice instead of lime.
• Use chopped parsley instead of coriander.

Storing

Refrigerate rice, beans, corn and salsa separately in airtight containers for up to 3 days. Keep avocado whole until serving, or refrigerate sliced avocado with a little lime juice for up to 1 day. Store yoghurt and tortilla chips separately. Reheat rice with a splash of water, stirring, until steaming hot; reheat beans and corn until steaming hot.