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Rice and Black Bean Burrito Bowl

Super quick, Super easy and Surprisingly amazingly delicious. Gethin loved picking up the beans with his fingers!


  • 150g basmati rice

  • 1 tbsp olive oil

  • 1/2 onion, finely diced

  • 1 celery stick, trimmed and finely diced

  • 1 small garlic clove, finely chopped

  • ½ tsp smoked paprika

  • 1/2 tsp cumin

  • 1 small red pepper, deseeded and finely diced

  • 1 x 400g tinned black beans, drained and rinsed

  • 250ml vegetable stock

  • 1 ripe avocado, thinly sliced

  • 40g feta, crumbled

  • natural yogurt

  • chilli sauce (optional)

  • tortilla chips (optional)


  • Put the rice in a pan with 300ml (1⁄2pt) water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Cover the pan and simmer for a further 5 minutes. Remove the pan from the heat and set aside, covered.

  • Meanwhile, heat the oil in a large frying pan. Add the onion and celery and fry for 5 minutes, or until softened. Stir through the garlic, paprika and cumin. Cook for 1-2 minutes. Stir through the red pepper, black beans and stock. Simmer for 10 minutes; season to taste.

  • Divide the rice and beans between warmed plates and top with the sliced avocado, crumbled feta and a drizzle of yogurt. Serve with chilli sauce and tortilla chips, if you like. 


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