Smokey black bean and corn burrito bowls

A cheap, filling vegetarian bowl with smoky beans, sweet corn, lime and a punchy salsa topping. Make it extra delicious: mash a few beans against the side of the pan to thicken the filling. A squeeze of lime right before serving brings the smoky spices to life. To add more protein: serve with extra beans or add a fried egg. Storage: refrigerate the cooked beans and rice promptly and use within 2–3 days, or freeze in portions. Keep fresh toppings separate.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions.

Step 2

Heat the oil in a large frying pan. Cook the onion for 4–5 minutes until soft.

Step 3

Add garlic and all the spices. Stir for 30 seconds.

Step 4

Add the tomato paste and cook for another minute.

Step 5

Stir in the beans, corn and water or stock.

Step 6

Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens and the beans are hot.

Step 7

Stir through lime juice and taste for salt, pepper and chilli.

Step 8

Serve over rice with lettuce, tomato, salsa, cheese and yoghurt.