Burrito Bowl

15 mins
Serves 1
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Directions

  1. 1Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker.
  2. 2Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker.
  3. 3Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker.
  4. 4Cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) until golden brown. Remove from the oil, drain on a tray, and season with salt immediately.
  5. 5Cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) until golden brown. Remove from the oil, drain on a tray, and season with salt immediately.
  6. 6Cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) until golden brown. Remove from the oil, drain on a tray, and season with salt immediately.
  7. 7Combine 1 tablespoon each of ground coriander, cumin, paprika, and 1 teaspoon of chilli flakes with a big pinch of salt and a couple of tablespoons of peanut oil. Coat the chicken and grill for 8-10 minutes until cooked through and nicely coloured.
  8. 8Combine 1 tablespoon each of ground coriander, cumin, paprika, and 1 teaspoon of chilli flakes with a big pinch of salt and a couple of tablespoons of peanut oil. Coat the chicken and grill for 8-10 minutes until cooked through and nicely coloured.
  9. 9Combine 1 tablespoon each of ground coriander, cumin, paprika, and 1 teaspoon of chilli flakes with a big pinch of salt and a couple of tablespoons of peanut oil. Coat the chicken and grill for 8-10 minutes until cooked through and nicely coloured.
  10. 10Grill the corn cobs (husks removed) over high heat for 10-12 minutes until soft and charred. Let cool slightly, then slice the kernels off the cob.
  11. 11Grill the corn cobs (husks removed) over high heat for 10-12 minutes until soft and charred. Let cool slightly, then slice the kernels off the cob.
  12. 12Grill the corn cobs (husks removed) over high heat for 10-12 minutes until soft and charred. Let cool slightly, then slice the kernels off the cob.
  13. 13Combine diced tomatoes, diced white onion, half of the chopped coriander, a big pinch of salt, chilli flakes (to taste), and the juice and zest of 3 limes. Mix well and set aside.
  14. 14Combine diced tomatoes, diced white onion, half of the chopped coriander, a big pinch of salt, chilli flakes (to taste), and the juice and zest of 3 limes. Mix well and set aside.
  15. 15Combine diced tomatoes, diced white onion, half of the chopped coriander, a big pinch of salt, chilli flakes (to taste), and the juice and zest of 3 limes. Mix well and set aside.
  16. 16Mash the avocados with the finely diced red onion, season with salt, a pinch of chilli flakes, and mix until reaching the desired consistency.
  17. 17Mash the avocados with the finely diced red onion, season with salt, a pinch of chilli flakes, and mix until reaching the desired consistency.
  18. 18Mash the avocados with the finely diced red onion, season with salt, a pinch of chilli flakes, and mix until reaching the desired consistency.
  19. 19Stir in the remaining chopped coriander, juice and zest of 1 lime, and a pinch of salt into the cooked rice.
  20. 20Stir in the remaining chopped coriander, juice and zest of 1 lime, and a pinch of salt into the cooked rice.
  21. 21Stir in the remaining chopped coriander, juice and zest of 1 lime, and a pinch of salt into the cooked rice.
  22. 22Assemble your bowl, starting with a base of seasoned rice. Add the cooked ingredients on top, arranging them nicely over the rice, and serve some tortilla chips on the side.
  23. 23Assemble your bowl, starting with a base of seasoned rice. Add the cooked ingredients on top, arranging them nicely over the rice, and serve some tortilla chips on the side.
  24. 24Assemble your bowl, starting with a base of seasoned rice. Add the cooked ingredients on top, arranging them nicely over the rice, and serve some tortilla chips on the side.

Ingredients

  • 100 g black beans
  • 100 g black beans
  • 100 g black beans
  • 1 bowl water
  • 1 bowl water
  • 1 bowl water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 small brown onion
  • 1 small brown onion
  • 1 small brown onion
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 8 white corn tortillas
  • 8 white corn tortillas
  • 8 white corn tortillas
  • 1 amount for frying oil
  • 1 amount for frying oil
  • 1 amount for frying oil
  • 4 boneless, skinless chicken thighs
  • 4 boneless, skinless chicken thighs
  • 4 boneless, skinless chicken thighs
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 2 tbsp peanut oil
  • 2 tbsp peanut oil
  • 2 tbsp peanut oil
  • 3 corn cobs
  • 3 corn cobs
  • 3 corn cobs
  • 4 tomatoes
  • 4 tomatoes
  • 4 tomatoes
  • 1 small white onion
  • 1 small white onion
  • 1 small white onion
  • 1 small bunch coriander
  • 1 small bunch coriander
  • 1 small bunch coriander
  • 5 limes
  • 5 limes
  • 5 limes
  • 2 avocados
  • 2 avocados
  • 2 avocados
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 800 g cooked rice
  • 800 g cooked rice
  • 800 g cooked rice

Equipment

pressure cookerknifefrying pangrillbowlspoonzesterlime juicer