Simple Beef & Black Bean Burrito Bowl
This hearty burrito bowl comes together quickly and makes great lunch leftovers the next day. Serve on rice and top with vegetables like avocado, cherry tomatoes, cucumbers, corn or fresh coriander.
Spice things up with chilli sauce, or sambal and enjoy!
Ingredients 14
1 cup uncooked white rice
1 tbsp olive oil
1 onion, small, finely chopped
1⁄2 tsp salt
200 g beef mince (ground beef)
2 tsp ground cumin
1 tsp smoked paprika
1⁄2 tsp chili powder, mild or hot, to taste
1⁄4 tsp black pepper
1 can black beans, drained and rinsed
1 avocado, ripe, sliced
8 cherry tomatoes, halved
Handful fresh coriander (cilantro), small, roughly chopped
sour cream, to serve, optional
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Method 8
Cook according to package instructions; set aside and keep warm.
Heat in a pan over medium heat. Add finely chopped and a pinch of and cook for 3-4 minutes until soft and translucent.
Add to the pan. Stir and cook until browned, breaking up with a spoon, about 5 minutes.
Stir in , , , remaining , and . Cook for 1 minute until fragrant.
Add to the pan and mix well. Cook for another 3-4 minutes so everything is heated through and flavors combine. Taste and adjust seasoning if needed. See note below for a saucier option.
To assemble, place half the in a bowl. Spoon half of the beef and bean mixture on top. Repeat for the second bowl.
Arrange slices, halves, and chopped over each bowl.
Serve with sour cream, if desired.
Helpful tips
If you prefer a saucier filling, add a cup of stock or tomato passata to the beef and beans as they cook.
For extra flavor and Vitamin C, squeeze lime over the top before serving.
