Black bean, rice, corn and guacamole burrito bowl

Ingredients

For 1 serving

• Cooked black beans150 g
• Brown rice50 g
• Canned sweetcorn60 g
• Avocado50 g
• Tomatoes1
• Red onion20 g
• Romaine lettuce40 g
• Taco seasoning1 teaspoon
• Lime juiceto taste
• Cilantro3 g
• Saltto taste

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed brown rice for 30 minutes, until tender; drain.
2. Meanwhile rinse and drain the black beans and the tinned sweetcorn. Wash the romaine lettuce and shred it; wash and finely dice the tomato, finely chop the red onion and mix them with a pinch of salt and a few drops of lime: that's your pico de gallo.
3. Mash the avocado with a fork with a little lime juice and a pinch of salt into a rough guacamole.
4. For the last few minutes of the rice, warm the beans in a small pan with the taco seasoning and a splash of water for 5 minutes over a medium heat, stirring, until hot and coated in the spices.
5. Assemble the bowl with lettuce, rice, beans, sweetcorn, guacamole and pico de gallo; finish with chopped fresh coriander and the rest of the lime juice.