Black bean burrito bowls recipe
 These California-style black bean burrito bowls – tasty burrito fillings without the tortilla – are easy to put together and great if you’re gluten-free. 1 tbsp light olive oil¾ white onion, finely chopped1 large garlic clove, finely chopped¼ tsp ground cumin¼ tsp sweet smoked paprika¼ tsp taco or Cajun seasoning 1 tbsp tomato purée400g tin black beanssea salt 1 tbsp light olive oil ¾ white onion, finely chopped 1 large garlic clove, finely chopped ¼ tsp ground cumin ¼ tsp sweet smoked paprika ¼ tsp taco or Cajun seasoning 1 tbsp tomato purée 400g tin black beans sea salt 150g/5½oz cherry tomatoes, quartered¼ white onion, finely chopped 1 tbsp finely chopped fresh coriander 150g/5½oz cherry tomatoes, quartered ¼ white onion, finely chopped 1 tbsp finely chopped fresh coriander 250g pouch microwave rice1 large ripe avocado, cubedgrated cheesesoured cream 250g pouch microwave rice 1 large ripe avocado, cubed grated cheese soured cream Method For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic.Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute.Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste.Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside.To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic. For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside. To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. Recipe tips Customise with whatever beans you have in your cupboard – red kidney beans, pinto or borlotti beans – and add shredded lettuce if you like. To make this recipe vegan, serve with plant-based cheese and soured cream. For meat eaters, leftover pulled pork, shredded chicken, or a spiced, seared and sliced steak would make welcome additions.