Smoky Kidney Bean Burrito Bowl
- 35 min
- β β¬3.12
- 2 servings
- Easy
Rice, smoky beans, sweet pepper, corn and avocado make colourful comfort food without a complicated sauce.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- small pot
- large pan
- knife
- cutting board
- colander
Prepare
Bring the rice and listed tap water
Bring the rice and 80% of the listed tap water to the boil. Cover and cook on the lowest heat for 12β15 minutes, then rest for 5 minutes.
Cook
Finely dice the onion
Finely dice the onion and cut the pepper into strips.
Dice the tomatoes
Dice the tomatoes, slice the avocado and immediately coat it with half the lime juice. Rinse and drain the beans and corn; chop the parsley.
Heat the rapeseed oil
Heat the rapeseed oil in a large frying pan over medium-high heat. Fry the onion and pepper for 6β8 minutes until tender with browned edges.
Add the kidney beans
Add the kidney beans, corn, smoked paprika, cumin and iodised salt. Cook for 4 minutes, stirring occasionally.
Add some of the remaining tap water
Add some of the remaining tap water (at most the remaining 20%) if the spices begin to catch.
Mix the tomatoes
Mix the tomatoes with the remaining lime juice and half the parsley. Salt only just before serving so they stay juicy.
Finish
Divide the rice
Divide the rice between the serving bowls. Arrange the bean mixture, tomatoes and avocado separately on top and finish with the remaining parsley.
More vegan recipes
Crispy Teriyaki Tofu Bowl
Black Bean Enchilada Bake
Chickpea Nori Potato Cakes
Creamy Peanut Tofu Noodles
Creamy Vegan Mac with Broccoli
Lentil and Rice Stuffed Cabbage Rolls
Mediterranean Lentil Quinoa Salad
Ratatouille with White Beans
Barbecue Seitan Slaw Sandwich
Black Bean and Sweetcorn Burger
Black Bean Sweet Potato Tacos
Coconut Chickpea Laksa
Recipe from VegPlan Β· https://vegplan.app/recipes/smoky-kidney-bean-burrito-bowl
