Paprika Veg and Refried Bean Burrito Bowl

ingredients

• Black beans (390g)
• Ground smoked paprika (2tsp)
• Brown long grain rice (100g)
• Red pepper
• Red onion
• Chipotle paste (40g)
• Spring onion
• Tomato paste (16g)
• Vegetable stock mix (5.5g)
• Yellow pepper
• Lime
• Cherry tomatoes (125g)
• Natural yoghurt (80g) †

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Cut your red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

1. Add the sliced peppers and onion wedges to a baking tray (or two!) with your ground smoked paprika, a drizzle of olive oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the veg has softened and is cooked through

Once done, carefully cut off the onion root and remove the skins – this is your paprika veg

1. Rinse your brown rice, add it to a pot with a matching lid, with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it’s tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

1. While the rice is cooking, boil half a kettle

Chop your cherry tomatoes roughly

Trim then slice your spring onion[s]

Add the chopped cherry tomatoes and sliced spring onion to a bowl with a drizzle of olive oil and a pinch of salt

Give everything a good mix up – this is your cherry tomato salsa

1. Cut your lime[s] in half

Zest half the lime[s]

Combine your natural yoghurt, lime zest and juice of half your lime[s] in a small bowl – this is your lime yoghurt

Cut the remaining lime into 1 wedge per person

1. Dissolve your vegetable stock mix in 100ml [125ml] [150ml] boiled water, then drain and rinse your black beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add your tomato paste, drained black beans and your chipotle paste and stir for 1 min or until the beans are coated in the paste

1. Add the vegetable stock and cook for 5-6 min or until the sauce has thickened

Once the sauce has thickened, remove the beans from the heat

Gently crush a few of the beans with a masher and season with a generous grind of pepper – these are your refried beans

Serve the brown rice with the refried beans, cherry tomato salsa and paprika veg to the side

Top with a dollop of lime yoghurt and garnish with a lime wedge

Enjoy!