Try our meat-free Mexican bowls. They’re packed with the familiar flavours of lime, avocado and tomato (and a little bit of spice!), and bulked up with beans and rice to keep you fuller for longer. If you’re in a hurry, you can cook the corn and rice in the microwave in under 5 minutes.
Craving a Mexican-inspired meal, but strapped for time, money or kitchen space?
Prep time
10m
Cook time
15m
Serves
2
Ingredients
13
Ingredients
- 400g tin black beans, drained and rinsed
- 2 cups microwavable brown rice
- 1 corn cob
- 1 avocado, sliced or mashed
- 1 capsicum, sliced into strips
- 1/2 red onion, diced
- 1/2 lime, juiced
- 1 tomato, diced
- Handful coriander leaves, picked
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 1/4 lime, to garnish
- Sriracha, to serve if desired
Method
Step 1:
Bring a pot of water to the boil, then reduce heat and add your corn to a steamer. Cook corn for about 3 to 5 minutes or until soft. Alternatively, you can microwave the corn for 3 minutes. Cook rice in microwave according to packet instructions.
Step 2:
Slice corn from cob and allow to cool slightly.
Step 3:
To serve, place half of the rice into each of your bowls and top with the beans, corn, avocado and capsicum.
Step 4:
In a small bowl, add red onion, tomato, olive oil, lime juice and half the coriander, and mix. Drizzle the dressing over your bowls.
Step 5:
Add some hot sauce or sriracha if desired, and sprinkle with salt and pepper to finish.
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