Mexican Bean Bowl

I love bowl dishes where you can just shove a load of different ingredients in a bowl, mix it all up and just dig in.

This is one I go to frequently, particularly if I cook too many beans or too much rice – it’s a great way to use those bits up. You can customise this with whatever extra bits and pieces you have: jalapenos, salsa, sour cream, avocado. The beans and mushrooms give this dish such flavour.

Everything can be prepped ahead of time and if you fancy you can make 2 or 3 times the amount listed and you have meals for the week!


  • 110g brown rice (uncooked)
  • 1 tbsp oil
  • ½ red onion (thinly diced)
  • 2 cloves garlic (minced)
  • 1 tbsp tomato puree
  • 250g mushrooms (chopped)
  • 250g black beans (1 can, rinsed and drained)
  • 1tsp hot chili powder
  • 1tsp ground coriander
  • 1tsp smoked paprika
  • Salt and pepper
  • Spinach (a couple of large handfuls)
  • Red pepper (roughly chopped)
  • Sweetcorn (a couple of large handfuls)
  • Time: 30mins
  • Serves 2
  1. Bring a saucepan of water to the boil and cook the rice as per package instructions (usually approx. 25 mins).
  2. Heat the oil in a large frying pan over a medium high heat and add the red onion. Cook for 2 mins.
  3. Add the garlic and cook for a further minute. Then add the tomato puree and stir to coat the onion and garlic.
  4. Add the mushrooms and cook until the mushrooms have released their juices and shrunk down (about 5 minutes).
  5. Add the black beans and spices and stir. Turn the heat down to low and leave to heat and soften the beans while the rice finishes.
  6. Chop the red pepper.
  7. Once the rice is done, you’re ready to serve.
  8. Assemble your bowl – add a huge handful of spinach, half the rice, half the black bean mix, half the read pepper and a large handful of sweetcorn.
  9. Add any other topping your heart desires and tuck in!

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