Chipotle Black Bean Burrito Bowl with Falafel
with avocado and pico de gallo
The burrito is a staple of Tex-Mex cuisine that originates from Ciudad Juárez in Mexico. These plant-based burrito bowls are filled with zesty lime rice, gorgeous green avocado, chipotle black beans, and another Mexican staple—pico de gallo.
:
Spicy
•Veggie
•Vegan
30 minutes
20 minutes
150 grams
Rice
1 pack(s)
Black Beans
2 sachet(s)
Chipotle Paste
1 unit(s)
Avocado
1 unit(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
5 grams
Coriander
1 unit(s)
Chilli
1 pack(s)
Sweetcorn
160 grams
Falafel
()
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
•Zester
•Sieve
•Pot with Lid
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Cut the tomato into 1cm chunks.
- Zest and quarter the lime.
- Drain and rinse the black beans and sweetcorn (keep separate).
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the sweetcorn, chilli (use less if you don't like spice) and half the onion.
- Fry until softened, 5-6 mins.
- Season with salt and pepper.
NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking. Remove before cooking the veg.
4
- Once the veg is softened, add the chipotle paste to the pan along with the beans.
- Add a splash of water and cook for 2-3 mins more.
- Season to taste with salt and pepper.
5
- Meanwhile, roughly chop the coriander (stalks and all).
- To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a spoon to scoop out the flesh.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
6
- Divide your lime rice between bowls.
- Top with spoonfuls of chipotle beans, avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
