Black Bean Burrito Bowl
Tomato Salsa recipe:
ingredients:
200g Cherry Vine Tomatoes
1 Red Onion
3 Spring Onions
10g Fresh Coriander
1 Lime
1/2tsp Apple Cider Vinegar
2 tbsp Olive Oil
Salt and Pepper to taste
Directions:
Finely dice the tomatoes and red onion. Finely slice the spring onion. Roughly chop the coriander.
Juice the Lime.
Combine all the ingredients together in a medium sized bowl and stir well.
Black Bean Burrito Bowl:
160g Black Rice
1/3 Red Cabbage
1 Avocado
Tomato Salsa
10g Fresh Coriander
100g Feta Cheese
100ml Sour Cream
Ingredients:
200g Dry Black Beans
2 tbsp Olive Oil
1 tbsp Ground Cumin
4 Bay Leaves
3 Cloves of Garlic
Directions:
Place black beans in a large bowl and cover with 2 inches of water, leave to soak overnight, then drain.
Place prepared beans in a large sauce pan and cover with 2 inches of water. Bring to a boil and then reduce to a simmer.
Meanwhile heat 2 tbsp of olive oil in a small pan over a medium heat. Stir in the ground cumin and cook until fragrant, 1 to 2 minutes. Add minced garlic, cook for a further minute. Once the beans are boiling, add the cumin and garlic to the saucepan with the beans. Add the bay leaves to the pan as well.
Cook the beans, uncovered, for 30 minutes. When the beans are done, place a strainer over a separate saucepan. Pour the beans into the strainer, to collect the cooking water into the second pan. Set aside the beans, and boil to reduce down the cooking liquid until thickened and slightly syrupy. Return the cooking liquid to the beans and stir.
Bring a large sauce pan of water to the boil, add salt if desired and the rice. Stir. Reduce to a medium heat and simmer for 30 minutes. Drain and rest for 10 minutes, covered.
Meanwhile finely slice the red cabbage, peel and dice the avocado, dice the feta and roughly chop the coriander.
Place a serving of cooked rice at the bottom of a serving bowl. Top with black beans, red cabbage, tomato salsa, avocados, feta, coriander and sour cream.
Enjoy!
