Dr Mobeus
Spicy Bean and Rice Burrito Bowls
Burrito bowls are the answer when you want something tasty, filling and cheap but cannot face another pasta dish. Everything cooks in one pan (plus the rice), and the result is a proper meal that feels like a treat.
The secret is in the spices. Cumin, smoked paprika and chilli together create a depth of flavour that makes you forget you are eating tinned beans and rice. Using two types of beans adds different textures – kidney beans are creamy, black beans hold their shape. At 73p per portion this is one of the best value meals you can make.
This is also a great recipe for clearing out the fridge. Got half a pepper going soft? Chuck it in. Half a bag of sweetcorn in the freezer? Tip it in. The recipe is forgiving and flexible.
Spicy Bean and Rice Burrito Bowls
Ingredients
Method
- Cook the rice according to packet instructions - about 15 minutes in boiling water. Drain and set aside.
- Heat the oil in a large frying pan over medium heat. Add the onion and red pepper, cook for 5 minutes until soft.
- Add the garlic, cumin, smoked paprika and chilli powder. Stir and cook for 1 minute until fragrant.
- Add both tins of beans and the chopped tomatoes. Stir well and simmer for 10 minutes until the mixture thickens.
- Season with salt, pepper and half the lime juice.
- Divide the rice between 4 bowls. Top with the bean mixture, a spoonful of yoghurt, fresh coriander and a squeeze of the remaining lime juice.
Tips and Variations
Add a grated carrot or two to the onion stage for extra veg and natural sweetness. A dollop of guacamole on top is lovely if you have an avocado that needs using. Leftover bean mixture freezes well for up to 2 months. For a proper burrito experience, warm a flour tortilla and wrap everything up instead of serving in a bowl.
