Burrito bowl with chipotle black beans

Ingredients

• White rice

  Long-grain, regular, cooked

  125g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Vinegar

  Cider

  1 tbsp or 15g

• Honey

  1 tsp or 7g

• Kale

  Scotch, raw

  100g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  1 small or 70g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
2. Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

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