Ingredients:

  • 15 oz black beans, drained and rinsed
  • 0.5 tsp ground cumin
  • 0.25 tsp smoked paprika
  • 2 tbsp vegetable broth
  • 1 clove garlic, minced
  • 0.25 tsp sea salt
  • 2 cups cooked brown rice
  • 1 cup frozen sweet corn, thawed
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro, chopped
  • 0.5 red onion, finely diced
  • 1 cup shredded romaine lettuce
  • 1 large ripe Hass avocado, sliced
  • 1 tbsp fresh lime juice
  • 1 pinch flaky sea salt

Instructions:

  1. Place your small skillet over medium heat for 2 minutes until a drop of water sizzles on contact. Add the 15 oz black beans, cumin, smoked paprika, minced garlic, and vegetable broth. Stir constantly for about 5 minutes until the liquid has reduced to a thick, glossy coating on the beans. Note: This blooms the dried spices and removes the raw garlic bite.
  2. While the beans simmer, divide the 2 cups of cooked brown rice into two bowls. If the rice is cold, microwave it for 45 seconds with a damp paper towel on top until steaming and fluffy.
  3. Top each rice portion with 0.5 cups of sweet corn, 0.25 cups of halved cherry tomatoes, and 0.5 cups of shredded romaine. Scatter the finely diced red onion and chopped cilantro over the top.
  4. Cut the Hass avocado in half, remove the pit, and slice into 1/4 inch thick wedges. Use a large spoon to scoop them out gently until they slide away from the skin in perfect arcs.
  5. Place the warm, spiced beans onto the center of each burrito bowl with avocado. Top with the avocado slices, drizzle with 1 tbsp lime juice, and finish with a pinch of flaky sea salt.