The Spicy Black Beans are adapted from one of my favourite cookbooks, by Jennifer Houston and Ruth Tal.
Ingredients
1 cup
White rice, long-grain, dry
(dry white long-grain; (or rice of choice); Burrito Bowl)
1 tbsp
Coconut oil
(refined; or vegan butter*; Burrito Bowl)
1/3 cup
Salsa, ready-to-serve
(as needed; Burrito Bowl)
1 green onion (stem)
Green onion
(Sliced; for garnish; Burrito Bowl)
1/2 cup
Grape tomatoes
(Sliced grape; for garnish (optional); Burrito Bowl)
2 tbsp
Coconut oil
(refined; or extra-virgin olive oil; Spicy Black Beans)
1 cup chopped
Sweet onion
(Spicy Black Beans)
4 clove(s)
Garlic
(medium; minced)
3/4 cup chopped
Tomato
((3/4 to 1); chopped fresh; Spicy Black Beans)
1 tsp
Chili powder
(Spicy Black Beans)
1 tsp
Garlic powder
(Spicy Black Beans)
1 tsp
Oregano, dried
(Spicy Black Beans)
1/4 tsp
Cayenne pepper
(optional; Spicy Black Beans)
1/2 tsp
Sea salt, fine
(or to taste; Spicy Black Beans)
2 1/2 tbsp
Tomato paste, organic
(Spicy Black Beans)
1 can (15oz)
Black beans, canned
(drained and rinsed; Spicy Black Beans)
1/2 cup
Cilantro (coriander)
(unpacked; large stems removed and finely chopped; Spicy Black Beans)
1 clove(s)
Garlic
(Avocado Lime Sauce)
1 avocado(s)
Avocado
(large; pitted; Avocado Lime Sauce)
1 tbsp
Lime juice (fresh)
(fresh; plus more to taste; Avocado Lime Sauce)
1 tbsp
Water
(Avocado Lime Sauce)
1/4 tsp
Sea salt, fine
(or to taste; Avocado Lime Sauce)
Instructions
For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it’s tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.
Meanwhile, prepare the Spicy Black Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
Now stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
For the Avocado-Lime Sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.
When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.
Notes:
The Avocado-Lime Sauce is also a must-make. It yields about a heaping half cup so if you are a big avocado lover you can always double the recipe.
