My best friend did a year studying abroad in America a few years ago, and introduced me to the magical world of Chipotle (and yes, I did pronounce it “chi-pottle” for a while) so I thought I’d create a Chipotle-inspired burrito “bowl” for lunch today.
A lot of Mexican food isn’t vegan as they use loads of cheese, but if you remove that and home-cook it, what you’re left with is beany, carby goodness topped with guacamole – basically my favourite things ever.
I’ve been eating loads of Mexican food recently so I thought it was high time to veganise some of it. This particular dish tastes amazing, and although there’s a lot there and it will really fill you up, it’s all really healthy stuff… So you can go crazy and eat this for every meal.
Also, sorry Chipotle, I didn’t look up a recipe or anything beforehand, this is really just made up as I went along… Hey, it still tastes good. You should probably use black beans though, instead of kidney beans. I wanted to, but I got lost in Lidl and couldn’t find any in the end.
50g of white rice
200g of black beans or kidney beans
Three spring onions
Four or five cherry tomatoes
Half a red pepper
A few tablespoons of sweetcorn
Spices (I used half a teaspoon each of paprika and cayenne pepper)
A little oil to fry
One fresh lime
A tablespoon of guacamole – I used shop bought but you could make your own
Tortilla crisps to serve – I managed to find a vegan brand in Lidl
- Cook the rice in boiling water for 10 minutes until tender.
- Meanwhile, fry the chopped spring onions, chopped pepper, chopped tomatoes, kidney beans and spices together until golden brown and cooked through.
- To assemble, put the rice in the bowl, squeeze lime over it and mix the lime juice in. Put the bean mixture on, as well as the sweetcorn. dollop with guacamole and decorate with the limes.
- Serve with tortilla chips.
This recipe has been selected and approved for Furniture at Work‘s Healthy Desk Lunch campaign!