Jun 032014
 

IMG_3495 IMG_3493

Serves: 2

Preparation time: 30 mins

Cooking time: 15 mins

Ingredients:

To make the rice
Rice – 1 cup
Cilantro – 2-3 table spoons (finely chopped)
Lemon juice – 1 tsp
Cloves – 3 – 4
Cinnamon stick – ½ inch
Green cardamom – 2-3
Bayleaf – 1
Pepper corns – 2-3
Oil – 1 tsp
Salt to taste

To make the black bean paste
Black beans – ½ cup
Salt to taste

To make the grilled veggies
Oil – 1 tbsp
Green peppers (Capsicum) – 1 large
Onion – 1 large

Other
Salsa – 2 cups (check my recipe here)
Guacamole – 2 cups (check my recipe here)
Diced tomato – ½ cup
Cilantro – ¼ cup
Corn kernels – ½ cup boiled

Procedure:

  1. Soak the black beans for 8 hours or overnight.
  2. Soak rice in about 1.5 cups water for 30 mins.
  3. To this, add rest of the rice ingredients and cook till the rice is done.
  4. Cook (preferably in a pressure cooker) the black beans till they are soft.
  5. If using a pressure cooker, you can cook the black beans and the rice together. Just be sure to place the beans below the rice.
  6. While they are cooking, mix the diced tomatoes, cilantro and the corn kernels and keep aside.
  7. Cut the green peppers and the onion into think long strips.
  8. Heat a pan and add the green peppers, onion and salt to it. Keep stirring it on a low flame for about 5 mins. They need to be a bit crunchy.
  9. Grind the black beans to a paste. You can skip this step and use them as is. But, I like the texture of the paste better.
  10. Fill half bowl with rice, black beans, salsa, guacamole and grilled veggies. Top it off with the tomato corn mixture.
  11. Eat it by itself, or wrap it up in a tortilla or have the tortilla on the side. You can find my recipe for tortilla here.

Variations:

You can add pineapple chunks to the burrito for a fruity flavor. Here, I added some mango pieces as well to my salsa. There was some leftover beetroot, so added that in the grilled veggies. It should actually be served with a tortilla on the side, but the bowl itself is good enough for me 🙂

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