Black Bean and Sweetcorn Burrito Bowl

• 150 g Basmati rice
• 1 piece Lime, zest and juice
• 1 small Red onion
• 2 medium Tomato, ripe
• 15 g Fresh coriander
• 400 g Canned black beans
• 200 g Canned corn
• 1 ½ tsp Ground cumin
• ½ tsp Chipotle powder
• 1 tbsp Olive oil
• ¾ tsp Fine sea salt
• 300 ml Water
• 1 medium Avocado, ripe but firm
• 80 g Sour cream

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 5 minutes.
2. Meanwhile, finely dice half the red onion and dice the tomatoes. Finely chop the fresh coriander, then mix with the tomatoes, diced onion, most of the lime juice, and a pinch of the remaining salt. Set aside as a quick salsa.
3. Drain and rinse the black beans and sweetcorn in a colander. Heat the olive oil in a large frying pan over a medium heat, then add the remaining red onion and cook for 3 to 4 minutes until softened. Stir in the ground cumin and chipotle powder for 30 seconds until fragrant.
4. Add the black beans and sweetcorn to the pan with 2 tbsp water and the remaining salt. Cook for 4 to 5 minutes, stirring, until hot and lightly saucy. Taste and add a little more lime juice if you like it sharper.
5. Fluff the rice with a fork, then stir through the lime zest and a squeeze of lime juice. Divide the lime rice between two bowls and spoon over the spiced beans and sweetcorn. Top with the salsa, sliced avocado, and a spoon of sour cream to finish.

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