Mains
Black Bean Burrito Bowl
BY
Anjali Tiscia
Oct 21, 2024
Favourite
Ingredients
3x 400g tins of black beans, drained and rinsed
1 medium brown onion, finely diced
1 1/2 cups basmati rice
375mL taco sauce (homemade or shop bought)
Boiling water, as needed
2 tbsp extra virgin olive oil
Salt, to taste
Salad (homemade Charred Corn and Beetroot Salad or any of choice)
Optional: Sour cream
Method
STEP 1
Soak the basmati rice for at least an hour, but ideally overnight and then rinse thoroughly.
STEP 2
Boil the soaked rice until cooked, according to packet instructions. Drain and set aside.
STEP 3
Whilst the rice is cooking, in a separate saucepan or pot, add the extra virgin olive oil and sauté the diced onion until soft and translucent.
STEP 4
Add the taco sauce and combine well before adding the drained and rinsed black beans.
STEP 5
Add water to cover the beans slightly - you can add more throughout the cooking process depending on your consistency preference. Season with salt to taste.
STEP 6
Whilst the beans and rice are cooking, prepare your choice of salad - we recommend the Charred Corn and Beetroot Salad recipe. Also prepare your Guacamole.
STEP 7
To assemble the bowl, add the rice first then top with bean mix, followed by the salad and then the guacamole. Add sour cream if desired.
