Burrito Bowl
Saucy black beans, blitzed salsa rosso and proper guac over rice - a build-your-own dinner where everyone wins.
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
For the rice
1 1/2 cups (330g) brown rice
1 tablespoon finely chopped coriander stems, leaves reserved for topping
1 teaspoon fine salt
¼ cup extra virgin olive oil
For the soupy beans
2 tablespoons
1 brown onion, finely diced
2 tablespoons Mexican Seasoning
3 garlic cloves, smashed
2 x 400g tins black beans
1/2 cup (125ml) vegetable stock
For the salsa rosso
4 tomatoes, coarsely chopped
1/4 cup (60ml) extra virgin olive oil
1 tablespoon finely grated lime zest
2 tablespoons lime juice
1/2 cup (15g) coriander leaves and stems
1 teaspoon fine salt
For the guac
2 avocados, peeled and stones removed
2 tablespoons lime juice
1 tablespoon chopped spring onion
1/2 teaspoon fine salt
2 teaspoons extra virgin olive oil
To serve
1/2 iceberg lettuce, shredded
1 cup (100g) grated cheddar cheese
1/2 cup (125g) sour cream
1/2 cup (15g) coriander leaves, for topping
chilli powder and pickled jalapenos (optional)
METHOD
Cook the brown rice according to packet directions. If there are no directions, rinse it well, then simmer over low heat in 3 cups (750ml) of water with the lid off until the rice has absorbed the water, about 15-20 minutes. Put a lid on it, remove from the heat, and set aside for 10 minutes to finish steaming.
Toss through the olive oil salt and coriander stems
Make the salsa rosso: in a food processor, blend the tomatoes, olive oil, lime zest, lime juice, coriander and salt. Set aside.
Make the guac: blend the avocados, lime juice, spring onion, salt and olive oil. Set aside, pressing a piece of baking paper onto the surface to prevent browning. Guac can be stored in the fridge overnight.
Prepare the bean mix: in a large frying pan over medium-high heat, saute the onion in 2 tablespoons of the olive oil until golden, about 5 minutes. Add the Mexican Seasoning and garlic, and cook for another 5 minutes until fragrant. Add the black beans, including their “juice”, and the vegetable stock. Bring to a simmer, then reduce the heat to low. Simmer for 10 minutes; it should thicken slightly but remain soupy. You can also gently mash some of these with the back of a fork if you want it less soupy.
Assemble the bowls: divide the rice, bean mixture, lettuce, guac, salsa rosso, cheddar, sour cream and coriander leaves between individual serving bowls.
Customise with the optional toppings - chilli powder and pickled jalapenos.
HINTS
The Mexican Seasoning is on the website - make a big jar once and this dinner becomes a 30 minute regular.
Salsa, guac and beans all keep for a day or two, so make the lot ahead and this becomes assembly-only meal prep gold.
Serve it toppings-bar style down the middle of the table and let everyone build their own - fussy eaters have nowhere to hide when they did it themselves.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 16250kJ (3885 calories)
Protein: 90g
Fat: 205g
Saturated fat: 50g
Carbohydrates: 355g
Sugars: 25g
Fibre: 55g
Sodium: 8000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.