Black. Bean. Burrito. Bowl.
I’m not even kidding, this is the easiest meal I’ve probably ever made. It requires very minimal effort. In fact, the magazine that this recipe came from claims it takes only 15 minutes of prep time. It’s just that easy.
The recipe comes from BBC Good Food magazine (one of my favourites), but it’s also on their website and can be found HERE.
Start by making your basmati rice according to the package instructions. I used about 1.5 cups of rice. Once that is started, get to work on your beans. In a medium frying pan, heat 2 cloves of chopped garlic in a tbsp of olive oil. Let it warm over medium heat for a couple of minutes. Add 1 tsp of honey, 1 tbsp of chipotle paste and 1 tbsp of apple cider vinegar. If you don’t have chipotle paste at hand, much like myself, the internet has taught me that a suitable substitute is to mince a couple chiles from chiles in adobo sauce. You’re going to have a lot of chiles in adobo sauce leftover…much like myself. I’ll be in the market for some recipes to use up the remainder over the next few days. Anyway, add a can of rinsed and drained black beans to your frying pan and warm for a few minutes.
Meanwhile, a change from the BBC recipe – it calls for boiling your kale. Don’t do it. I repeat – DON’T DO IT. It’s horrible. Roast it. Make like kale chips. Tear the leaves from the thick stem and toss in a bowl with some olive oil and salt and pepper. Massage the oil and seasoning into the kale until it breaks down a little bit. Roast it at 425F for about 8-10 minutes. Set aside when it’s done. Please don’t boil it. It turns into a hockey puck of green goo.
Chop a small red onion, tomato and an avocado. Chop some fresh cilantro. Get some lime wedges organized.
When your rice is done, pile all your veggies and beans on top. Top with cilantro and a lime wedge, et voila! Done.
Hassle level: THE EASIEST MEAL I’VE EVER MADE. EVER. So like 0.0000001% effort. And it’s vegetarian for those of you interested in cutting down your meat consumption.