Mexican-Inspired Black Bean and Corn Bowls

These Mexican-inspired bowls combine smoky black beans, corn, rice and fresh lime salsa. They are a flexible weeknight meal; toppings can be adjusted to what is in season.

Prep: 15 minutes · Cook: 20 minutes · Serves: 3

Ingredients

• 225 g uncooked rice
• 1 can (240 g drained) black beans, rinsed
• 150 g sweetcorn, drained if canned
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 lime, zest and juice
• 2 tomatoes, diced
• ½ small red onion, finely diced
• Small handful coriander, chopped, optional
• Salt and black pepper, to taste
• Avocado or plain yoghurt, optional toppings

Method

1. Cook rice according to the package directions.
2. Mix tomatoes, red onion, half the lime juice, optional coriander and a pinch of salt to make a quick salsa. Set aside.
3. Heat oil in a skillet over medium heat. Add cumin, paprika and garlic powder; stir for 20 seconds.
4. Add black beans and corn with 2 tbsp water. Cook for 5–7 minutes, stirring gently, until hot. Season and add lime zest and remaining juice.
5. Divide rice among bowls. Add bean-corn mixture and salsa. Finish with optional avocado or yoghurt.

Notes

Check canned bean and seasoning labels for salt and allergens. Refrigerate leftovers promptly; reheat the rice and beans until steaming hot.

Cooked-rice safety

If serving with rice, cool cooked rice as quickly as possible, ideally within 1 hour. Refrigerate promptly, use within 24 hours, and reheat only once until steaming hot throughout. Do not leave cooked rice cooling at room temperature.