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Spicy Bean and Rice Burrito Bowls

A deconstructed burrito in a bowl - spiced rice, beans, salsa and yoghurt. Quick, cheap and filling, at under 75p per portion.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 200g long grain rice
  • 1 tin (400g) black beans, drained
  • 1 tin (400g) kidney beans, drained
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chilli powder (or to taste)
  • 1 tin (400g) chopped tomatoes
  • 4 tbsp natural yoghurt
  • 1 handful fresh coriander, chopped
  • 1 lime, juiced
  • 1 tbsp vegetable oil
  • to taste salt and black pepper

Method
 

  1. Cook the rice according to packet instructions - about 15 minutes in boiling water. Drain and set aside.
  2. Heat the oil in a large frying pan over medium heat. Add the onion and red pepper, cook for 5 minutes until soft.
  3. Add the garlic, cumin, smoked paprika and chilli powder. Stir and cook for 1 minute until fragrant.
  4. Add both tins of beans and the chopped tomatoes. Stir well and simmer for 10 minutes until the mixture thickens.
  5. Season with salt, pepper and half the lime juice.
  6. 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.