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Spicy Vegetarian Burrito Bowl

Name: Spicy Vegetarian Burrito Bowl
Cuisine: Mexican
Ingredients: 1 block Mexicana Extra Hot cheese, grated; Cooked long grain rice with lime zest and coriander mixed through; Vegetables: sweetcorn, avocado, lettuce, tomatoes, peppers; Garnish: lime, fresh coriander, pumpkin seeds; 1 onion; 2 cloves garlic; 2 tablespoons olive oil; 2 cans black beans, drained; 1 can chopped tomatoes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; Salt to taste

Budget CookingQuick & EasyVegetarianMain DishesEasy MealsFamily favouritesHealthyDinnersLunchMexicanBowl

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Christianna

451 recipes

Ingredients

1 block Mexicana Extra Hot cheese, grated
Cooked long grain rice with lime zest and coriander mixed through
Vegetables: sweetcorn, avocado, lettuce, tomatoes, peppers
Garnish: lime, fresh coriander, pumpkin seeds

Black beans

1 onion
2 cloves garlic
2 tablespoons olive oil
2 cans black beans, drained
1 can chopped tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
Salt to taste

Preparation

Cook the long grain rice according to package instructions and mix in lime zest and chopped coriander.
Heat olive oil in a pan over medium heat.
Add chopped onion and cook until soft.
Add minced garlic, ground cumin, ground coriander, and ground cinnamon; cook for another minute.
Stir in the drained black beans and chopped tomatoes.
Simmer for 15 minutes, then season with salt to taste.
Prepare the vegetables by chopping or slicing as desired: sweetcorn, avocado, lettuce, tomatoes, peppers.
Grate the Mexicana Extra Hot cheese.
Assemble the burrito bowl by layering rice, black beans, vegetables, and garnish with lime wedges, fresh coriander, and pumpkin seeds. Top with grated cheese.