Black Bean, Sweetcorn & Pepper Burrito Bowl with Brown Rice

Name: Black Bean, Sweetcorn & Pepper Burrito Bowl with Brown Rice
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 200g cooked brown rice; 200g canned black beans (drained and rinsed); 80g frozen sweetcorn; 1 red bell pepper (diced); 1 ripe avocado (sliced); 100g cherry tomatoes (quartered); 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; Juice of 1 lime; Fresh coriander for garnishing; Salt to taste

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A vibrant burrito bowl packed with black beans, sweetcorn, crunchy peppers and nutty brown rice, offering a balanced, family-friendly meal.

Prep10 min

Cook10 min

Serves2 servings

Nutrition per serving

470kcal

13gProtein

17gFibre

65gCarbs

21gFat

Nutritionist’s Note

An incredible 17g of fibre per bowl makes this meal a powerhouse for digestive health and blood sugar stability, which is precisely why I routinely suggest it for my clients managing type 2 diabetes or aiming for sustainable weight loss. Combining black beans with brown rice delivers a steady supply of low-GI carbohydrates alongside plant protein, whilst the monounsaturated fats from the avocado help your body absorb the fat-soluble vitamins packed into the red peppers and cherry tomatoes. It is a vibrant, nutrient-dense lunch that keeps appetite hormones balanced and energy levels constant right through the afternoon.

Ingredients

200g cooked brown rice
200g canned black beans (drained and rinsed)
80g frozen sweetcorn
1 red bell pepper (diced)
1 ripe avocado (sliced)
100g cherry tomatoes (quartered)
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
Juice of 1 lime
Fresh coriander for garnishing
Salt to taste

Method

Heat the olive oil in a pan over medium heat. Add the bell pepper and sweetcorn and cook for 3 minutes.
Add the black beans, cumin and paprika. Stir and cook for another 3-4 minutes until heated through.
Divide the brown rice between two bowls.
Top with the bean and vegetable mixture, cherry tomatoes and avocado slices.
Squeeze lime juice over each bowl, garnish with fresh coriander and serve.

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Storage

Store the cooked brown rice and warm bean-and-pepper mixture together in an airtight container in the fridge for up to 4 days. Keep the fresh toppings (avocado, cherry tomatoes, fresh coriander, and lime juice) stored separately, adding them only after reheating. Reheat the rice and bean base in the microwave with a tiny splash of water until piping hot. The cooked base can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Tips

To maximise iron absorption from the black beans, ensure you don't skip the fresh lime juice and red pepper – the rich vitamin C content helps your body absorb non-haem plant iron far more effectively.
Roughly mash about a third of the black beans with the back of your spoon while they heat in the pan; this creates a naturally creamy texture that binds the vegetables together without needing sour cream or cheese.
If cooking frozen sweetcorn, char it in a dry frying pan over high heat for 2-3 minutes before adding the oil and peppers to get a delicious smoky, street-food style flavour profile.