Southwest Black Bean Burrito Bowl
Why this recipe works
- Fast, practical assembly: The rice, salsa and bean topping are prepared in parallel, keeping the whole bowl within a short weeknight cooking window.
- Layered without complexity: Cumin, mild chilli, lime zest and lime juice give the rice and beans a bright, aromatic base without needing a long simmer.
- Warm and fresh contrast: Saucy beans and warm rice are balanced by crisp onion, firm tomato, creamy avocado and fresh coriander.
Get the most out of this recipe
Adjust the heat
- For a gentler bowl: Use less Kashmiri chilli, or choose a mild chilli powder with more colour than heat.
- For more heat: Swap in a little cayenne or add sliced fresh chilli to the salsa for a sharper finish.
- Keep the heat balanced: Extra lime, avocado and sweetcorn help soften the chilli warmth without making the bowl taste flat.
Make-ahead tips
- Store the parts separately: Keep the rice, beans and salsa in separate airtight containers so the salsa stays fresh and the rice does not absorb excess liquid.
- Reheat only the warm elements: Warm the rice and beans until piping hot, adding a splash of water to loosen the bean mixture if needed. Add avocado, salsa and coriander after reheating.
- Prep for quicker assembly: The onion, tomato and coriander can be chopped ahead; slice the avocado just before serving to keep it looking fresh.
Ingredient notes
- Choose firm tomatoes: Ripe but firm tomatoes work best here, giving the salsa freshness without turning watery.
- Kashmiri chilli brings colour: Kashmiri chilli adds a warm red colour and mild heat. For a sharper bowl, cayenne can be used more sparingly.
- Use lime to finish: Taste the beans before serving and add a little more lime juice if they need brightness against the rice and avocado.
Equipment you'll need
Ingredients
Instructions
- Cook the rice in a saucepan of boiling water for 10 to 12 minutes until tender. Drain well, then return to the pan off the heat. Finely zest the lime into the rice, squeeze in half the juice, and stir to combine.
- Meanwhile, finely dice half the red onion and dice the tomatoes, then put both in a bowl. Squeeze in the remaining lime juice and add half the olive oil, then stir and set aside. Roughly chop the coriander and stir half into the salsa.
- Finely chop the remaining red onion. Warm the remaining olive oil in a large frying pan over a medium heat, then cook the onion for 3 to 4 minutes until softened. Stir in the cumin and Kashmiri chilli and cook for 30 seconds until fragrant.
- Add the black beans (with their liquid) and the sweetcorn to the pan. Simmer for 4 to 6 minutes, stirring, until the beans are hot and the mixture is saucy. Taste and adjust with a little more lime juice from the salsa bowl if you like.
- Halve the avocado, remove the stone, and slice the flesh. Divide the cumin-lime rice between two bowls, then spoon over the spiced beans and sweetcorn. Top with the tomato salsa, avocado, and the remaining coriander, and serve while warm.
Recipe notes
Tips
- For fluffier rice, let it sit covered in the warm pan for 2 minutes after draining, then stir through the lime zest and juice.
- If you prefer a looser bean topping, add a splash of water while simmering and cook until glossy and hot.
Substitutions
- Replace Ground Kashmiri chili with 0.25 tsp cayenne pepper for a hotter, sharper heat.
- Replace Long-grain white rice with brown rice for a nuttier bowl, but allow extra cooking time.
Storage
- Refrigerate up to 3 days
- Store the rice, beans, and salsa separately in airtight containers. Reheat the rice and beans in the microwave until piping hot, adding a splash of water to loosen the beans; add the salsa, avocado, and coriander after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: American
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