Veggie burrito bowls

• Produce

  • 1 Bell pepper
  • 12 Cherry tomatoes
  • 1 tsp Chilli, hot
  • 1 tbsp Coriander, fresh
  • 3 cloves Garlic
  • 3 Spring onions

• Pasta & Grains

  • 100 g Brown rice

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Sunflower oil

• Dairy

  • 40 g Cheddar cheese, grated

• Other

  • 1 X 400g tin black beans, drained (240g when drained

Found on amuse-your-bouche.com

Description

Ingredients

• 100g brown rice
• 1tbsp sunflower oil
• 3 spring onions, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper (I used green, but any colour will do)
• ~12 cherry tomatoes, halved
• 1tsp hot chilli powder (adjust as desired!)
• 1½ tsp smoked paprika
• 1 x 400g tin black beans, drained (240g when drained)
• Salt
• Black pepper
• 40g cheddar cheese, grated
• 1tbsp fresh coriander, chopped

Directions

• Boil the brown rice according to the instructions on the packet.
• Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
• When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water (you might not need it - it will depend on a few things, e.g. how much liquid your tomatoes released).
• When the mixture is hot and well combined, serve topped with the grated cheese and fresh coriander - I popped mine in the microwave for about a minute to melt the cheese.