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These black bean and tomato burrito bowls have a spicy kick from pickled jalapeños.
4.86 from 7 votes

Black bean burrito bowls

These black bean and tomato burrito bowls have a spicy kick from pickled jalapeños.
Servings: 2
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 small onion - finely chopped
  • 2 cloves garlic - crushed
  • 1 tsp sunflower oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • tsp ½ smoked paprika
  • 100 g chopped fresh tomatoes
  • 1 tbsp water
  • Juice of ½ lime
  • 1 tbsp pickled Jalapeños - - rinsed and chopped
  • 1/2 can black beans - - 200g drained and rinsed.

To serve

  • Fresh Coriander
  • Rice
  • Sour cream
  • Avocado

Instructions

  • Fry the onion and garlic until golden and fragrant.
  • Add the cumin, coriander and smoked paprika. Fry until the spices are fragrant.
  • Add the chopped tomato, water, lime juice and Baxters Deli Toppers Jalapeños. Cook until the tomatoes are soft. Add the black beans and cook until the beans are heated through – a few minutes.
  • Serve on a bed of rice topped with sour cream, avocado, lime and some more slices of jalapeño

Notes

  • use a dairy-free sour cream to make it vegan
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 171kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Sodium: 393mg | Potassium: 524mg | Fiber: 9g | Sugar: 6g | Vitamin A: 665IU | Vitamin C: 18.5mg | Calcium: 62mg | Iron: 3mg