Mushroom and Black Bean Burrito Bowl
Ingredients
- 250g cooked rice
- 1 pot of Dried Porcini Mushrooms
- 160g red pepper, sliced
- 1 small onion
- 1 tin (230g drained weight) black beans
- 1 tin (165g drained weight) sweetcorn
- 1 avocado
- 1/2 fresh lime
- 1 small sweet potato
- chia seeds (optional)
- olive oil
Preparation
Chop the sweet potato and coat in some olive oil and cook in the oven for 30-40 minutes
Soak the mushrooms in hot water for 30 minutes and then drain
Heat the olive oil in a pan over a medium to high heat and cook the onions and peppers until they start to brown
Remove the onions and peppers and divide into two bowls
Use the same pan to heat the sweetcorn up and slightly crisp it up
Add the black beans to heat them too
Add beans, sweetcorn, and rice to each bowl, dividing equally
Slice up the avocado and add the cooked rice and cooked sweet potato to each bowl
Add the mushrooms
Serve each up with a slice of fresh lime and sprinkle with chia seeds if using
