Mexican Black Bean Bowl with Corn and Avocado
A filling bowl with spicy black beans, corn and creamy avocado, freshly seasoned with lime and coriander. It is ready in 25 minutes and is perfect as a quick lunch for one person.
By yumbelo · 1 servings · 25 minutes
Ingredients
- 70 g Long-grain rice
- 120 g Black beans, cooked (from the can, drained)
- 80 g Corn kernels (from the can or frozen, drained)
- 80 g Red bell pepper
- 0.5 pc Avocado
- 0.5 pc Lime
- 0.5 bunch Coriander
- 0.5 tsp Ground cumin
- 0.5 tsp Sweet smoked paprika
- 1 tbsp Olive oil
- 3 tbsp Plain yogurt
- Salt
- Black pepper, freshly ground
Method
- Cook the rice in a small pot with salt according to the package instructions, then drain and keep covered and warm.
- Wash the bell pepper, remove the seeds and dice it finely. Halve the avocado, remove the pit and dice the flesh. Halve the lime and squeeze one half. Roughly chop the coriander.
- Heat the olive oil in a small pan and fry the bell pepper for 3 to 4 minutes. Add the beans and corn, season with cumin, paprika powder, salt and pepper, and warm through for another 3 minutes.
- Stir the yogurt with a splash of lime juice, salt and pepper.
- Put the rice in a bowl, arrange the bean and pepper mixture and the avocado on top. Drizzle with the yogurt, sprinkle with coriander and serve with the remaining lime half.