Black Bean and Roasted Pepper Burrito Bowl

Ingredients

• 300 g long grain white rice
• 400 g tinned black beans
• 3 mixed peppers
• 1 red onion
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 400 g tinned chopped tomatoes
• 20 g fresh coriander
• 2 lime
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C. Slice the peppers and red onion, toss with olive oil, smoked paprika and a pinch of salt, then spread on a baking tray and roast for 25 minutes until softened and slightly charred.

2. 2

   Cook the rice according to packet instructions, then fluff with a fork and stir in the juice of one lime and half the chopped coriander.

3. 3

   While the rice cooks, drain and rinse the black beans and warm them in a saucepan with the chopped tomatoes, cumin, and a pinch of salt over a medium heat for 10 minutes.

4. 4

   Divide the coriander-lime rice between four bowls, then top with the spiced black beans and roasted peppers.

5. 5

   Finish with a squeeze of fresh lime juice and a scattering of the remaining coriander.