Build-your-own bowls with smoky beans and all the fixings

$2.39/serving$2.58at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• basmati rice1 cup
• turtle beans (1 can (540 ml) black beans)350 g
• avocado1 ea
• lime2 ea
• roma tomato2 ea
• red onion1 ea
• cumin1½ tsp
• chili powder1½ tsp
• cilantro (optional)a handful

Method

1Rice on

• •Rinse the rice until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover and cook on the lowest heat 12 minutes until the water is absorbed.
• •Rest off the heat with the lid on.
• •Fluff the rice with the zest and juice of half of a lime.

2Pico de gallo

• •Meanwhile, cut the tomatoes into small 1/2 inch dice.
• •Finely chop half of the red onion.
• •Mix with the juice of half of a lime, most of the chopped cilantro and a good pinch of salt.
• •Let the pico sit while you cook, so the salt draws out the juices.

3Smoky beans

• •Warm 1 tbsp oil in a small pot over medium heat.
• •Add the rest of the red onion, finely chopped, and soften 3 minutes.
• •Stir in the cumin and chili powder for 30 seconds until fragrant.
• •Add the black beans with their liquid and simmer 6 to 8 minutes, mashing a few against the side, until saucy.
• •Salt to taste.

4Avocado

• •Halve, pit and slice the avocado.
• •Squeeze lime over the avocado so it stays green.
• •Season with flaky salt.

5Build

• •Spoon the lime rice into bowls.
• •Add a big ladle of black beans and the pico.
• •Fan the avocado on top and garnish with the cilantro, if desired.
• •Add a lime wedge to the rim of each bowl.