Smoky Chipotle Black Bean Bowls with Lime Rice

Ingredients

• 300 g basmati rice
• 800 g tinned black beans
• 2 tbsp chipotle paste
• 400 g tinned chopped tomatoes
• 1 red onion
• 3 clove garlic cloves
• 2 lime
• 2 avocado
• 20 g fresh coriander
• 2 tbsp olive oil

Method

1. 1

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

2. 2

   Finely dice the red onion and crush the garlic. Heat the olive oil in a large frying pan over medium heat and soften the onion for 5 minutes.

3. 3

   Add the garlic and chipotle paste, stirring for 1 minute until fragrant.

4. 4

   Tip in the tinned tomatoes and drained black beans. Simmer for 15 minutes, stirring occasionally, until the sauce thickens. Season well with salt and pepper.

5. 5

   Halve and slice the avocados. Divide the lime rice between four bowls, spoon over the chipotle beans, and top with avocado slices.

6. 6

   Scatter over the remaining coriander and serve with lime wedges.