Cheesy chipotle potato skins
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Burrito bowl with chipotle black beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 125g basmati rice
- 1 tbsp olive oil
- 2 garlic cloveschopped
- 400g can black beansdrained and rinsed
- 1 tbsp cider vinegar
- 1 tsp honey
- 1 tbsp chipotle paste
- 100g chopped curly kale
- 1 avocadohalved and sliced
- 1 medium tomatochopped
- 1 small red onionchopped
To serve (optional)
- chipotlehot sauce
- corianderleaves
- limewedges
Nutrition: per serving
- kcal573
- fat21g
- saturates4g
- carbs72g
- sugars7glow
- fibre15ghigh
- protein16g
- salt0.8glow
Method
step 1
Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
step 2
Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
