Veggie Burrito Bowl with Chipotle Black Beans

by BBC Good Food

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Method

Based on 4 servings, adjust as needed.

Step 1

In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle paste. Season and warm through for 2 mins.

Step 2

Cook the rice following pack instructions.

Step 3

Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

  • Ingredients
  • Based on 4 servings
  • 1 Lime, wedges 1x Sainsbury's Limes
  • 2 tbsp Mexican Style Hot Sauce 1x Cholula Original Hot Sauce 150ml
  • 100g Curly Kale 1x Sainsbury's Kale 200g
  • 2 tbsp Cider Vinegar, or White Wine Vinegar 1x Sainsbury's Cider Vinegar 500ml
  • 1.5 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 2 tsp Honey 1x Sainsbury's Runny Honey 340g
  • 2 tbsp Chipotle Paste 1x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g
  • 2 Avocado, halved and sliced 2x By Sainsbury’s Medium Ripe & Ready Avocado
  • 250g Basmati Rice 1x Ben's Original Classic Basmati Microwave Rice 220g
  • 2 Medium Tomato, chopped 2x Sainsbury's Tomatoes Loose
  • 4 Garlic Cloves, chopped 1x Sainsbury's Garlic
  • 15g Coriander, leaves 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 2 Tin Black Beans, drained and rinsed 2x Sainsbury's Black Beans in Water 400g (235g*)
  • 1 Small Red Onion, chopped 1x Sainsbury's Red Onions Loose
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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