The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Refried Bean Burrito Bowl with Brown Rice, Avocado Salad & Salsa Macha
All the deliciousness of a burrito, without the stodge. Simmer chipotle-spiced black beans with smoky paprika and passata. Serve with fresh lettuce, zingy yoghurt, nutty brown rice and sweetcorn. And it wouldn't be complete without a final spritz of lime.
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp maple syrup (maple syrup(100%))
- 1 red cabbage
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 avocado
- 75g seasonal tomatoes
- 1 onion
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tsp ground cumin
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 654
Protein: 18g
Carbs: 86g
Fat: 31g
Ingredients
- 1 tsp cumin seeds (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 handful of fresh coriander (use half)
- 1 red cabbage (use half)
- 110g baby tomatoes (use half)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 avocado (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 onion (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 665
Protein: 18g
Carbs: 86g
Fat: 32g
Refried Bean Burrito Bowl with Brown Rice, Avocado Salad & Salsa Macha
All the deliciousness of a burrito, without the stodge. Simmer chipotle-spiced black beans with smoky paprika and passata. Serve with fresh lettuce, zingy yoghurt, nutty brown rice and sweetcorn. And it wouldn't be complete without a final spritz of lime.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, 2 medium bowls, a small bowl, a sieve & a masher
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Roughly chop the peanuts, then add to the medium frying pan with 2 tsp oil
- Heat on medium and cook for 2 mins, then add a pinch of cumin and half the chipotle paste. Cook for 1 min, stirring constantly, then transfer to the small bowl and set aside
Do the prep
- Finely dice the onion. Roughly dice the tomatoes. Dice the avocado into 1cm chunks. Roughly chop the coriander. Halve the lime. Trim and thinly slice the cabbage. Quarter the lime
- In a medium bowl, combine the cabbage with the juice of half the lime and a pinch of salt. Set aside to pickle
- In the other medium bowl, combine the tomatoes, avocado, one quarter of the onion, half the coriander, the juice of 1 lime wedge, 1/2 tsp olive oil and a pinch of salt and pepper. Mix well
Make the beans
- Reheat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the remaining onion and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the remaining cumin and chipotle paste and cook for 1 min, then stir in the beans (and their stock), the maple syrup and 50ml water (25 ml for 1 person). Bring to a simmer and cook for 4-5 mins, until the liquid is reduced by half
- Roughly mash, leaving some of the beans whole. Season to taste with salt, pepper, and the remaining lime juice
Plate up
- Share the refried beans and rice between bowls with the cabbage and avocado salsa alongside. Drizzle with the salsa macha and scatter with the remaining coriander to finish
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