Chicken burrito bowl with black beans and sweetcorn
Everything that usually goes into a burrito, in a bowl instead: spiced fried chicken, black beans, sweetcorn, fresh tomato salsa, lettuce and avocado on brown rice, with a spoonful of yoghurt and lime. With minced beef and taco seasoning instead of chicken it becomes a taco bowl.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 41 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 2 ½ dlBrown rice
- 400 gChicken breast
- 1 tspCumin, ground
- 2 tspPaprika
- 1 tspOregano, dried
- 3 mlChili flakes
- 1 cloveGarlic
- 1 tbspRapeseed oil
- to tasteSalt
- 3Tomatoes
- ½Red onion
- 15 gCoriander, chopped
- 2Limes
- 250 gBlack beans, rinsed, 1 tin
- 150 gSweetcorn, drained
- ½Lettuce, ideally romaine
- 1Avocado
- 1 ½ dlNatural yoghurt
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Cut the chicken into strips and toss with the cumin, paprika, oregano, chilli flakes, crushed garlic, oil and salt.
- Make the salsa: dice the tomatoes, finely chop the red onion and mix with the coriander and the juice of one lime. Add salt.
- Rinse the beans and drain them and the sweetcorn. Warm them in a saucepan with a splash of water.
- Fry the chicken in a hot frying pan for 5–6 minutes, until cooked through and nicely browned.
- Shred the lettuce. Halve the avocado, remove the stone and slice the flesh.
- Divide the rice between bowls and arrange the chicken, beans and sweetcorn, salsa, lettuce and avocado in heaps on top. Add a spoonful of yoghurt and serve with the other lime in wedges.
The cost is estimated from Swedish grocery prices.
