Black Bean Burrito Bowl with Brown Rice, Salsa, and Avocado

Instructions

1. 1

   Cook the black beans

   • Drain the soaked black beans and rinse them well.
   • In a pressure cooker, add the beans, 3 cups of fresh water, and 1/4 teaspoon of salt.
   • Secure the lid and cook on high pressure for 15-20 minutes, or until the beans are tender but not mushy.
   • Let the pressure release naturally. Drain any excess water and set the beans aside.
2. 2

   Cook the brown rice

   • While the beans are cooking, combine the rinsed brown rice, 2 cups of water, and 1/4 teaspoon of salt in a medium pot.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes.
3. 3

   Prepare the seasoned beans

   • Heat the vegetable oil in a pan over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the cumin powder and red chili powder, cooking for 30 seconds.
   • Add the cooked black beans and 1/4 teaspoon of salt. Mash about a quarter of the beans with the back of a spoon to create a creamy texture.
   • Cook for 2-3 minutes, stirring occasionally. Set aside.
4. 4

   Make the fresh salsa (Pico de Gallo)

   • In a bowl, combine the diced tomatoes, finely diced onion, minced green chili, and half of the chopped coriander leaves.
   • Add 1 tablespoon of lime juice and the remaining 1/4 teaspoon of salt.
   • Mix well and let it sit for at least 10 minutes for the flavors to meld.
5. 5

   Finish the rice and prepare toppings

   • Fluff the cooked brown rice with a fork.
   • Gently stir in the remaining 2 tablespoons of lime juice and the rest of the chopped coriander leaves.
   • Steam or boil the corn kernels until tender, about 3-4 minutes. Drain well.
   • Slice or mash the avocado.
6. 6

   Assemble the burrito bowls

   • Divide the cilantro-lime brown rice evenly among four bowls.
   • Top with a generous portion of the seasoned black beans.
   • Add the fresh salsa, steamed corn, and sliced avocado.
   • If using, add a handful of shredded lettuce to each bowl.
   • Serve immediately with extra lime wedges on the side.