Veggie burrito bowls - Easy Cheesy Vegetarian

Recipe printed from www.easycheesyvegetarian.com

Ingredients

150 g (~ 3/4 cup) brown rice
1 tbsp oil
3 spring onions, sliced
1 bell pepper, diced (I used yellow)
3 cloves garlic, minced
~ 12 cherry tomatoes, halved
400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
2 tsp smoked paprika
Salt
Black pepper
100 ml (~ 1/3 cup) vegetable stock
1 tbsp hot sauce (however hot you like it)
Your choice of toppings, to serve, e.g. grated cheese, sour cream, guacamole, fresh coriander (cilantro), etc.

Instructions

Cook the brown rice according to the instructions on the packet - I boil mine in plenty of water until it's just soft (around 20 minutes), then drain.
Meanwhile, heat a dash of oil in a large, deep frying pan, and add the spring onions, diced pepper and garlic. Cook over a medium heat for 5 minutes, until softened.
Add the halved cherry tomatoes, black beans, paprika, and a good pinch of salt and pepper. Cook for a few minutes more, until the tomatoes are just softened. You can squish them a little to release their juice if you like.
When the rice is cooked, add it to the vegetables, along with a little vegetable stock and a dash of hot sauce. Mix well to combine. Check the seasoning (you might want a little more hot sauce!), and serve with your choice of toppings.

Nutrition

Nutrition Facts

Veggie burrito bowls

Amount Per Serving (1 bowl)

Calories 504 Calories from Fat 89

% Daily Value*

Fat 9.9g15%

Saturated Fat 1.5g8%

Cholesterol 0mg0%

Sodium 283mg12%

Potassium 1006mg29%

Carbohydrates 90.4g30%

Fiber 13.8g55%

Sugar 6.6g7%

Protein 16.3g33%

Calcium 92mg9%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.