Refried Bean Burrito Bowl with Brown Rice, Avocado Salad & Peanut Salsa Macha

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
20g roasted peanuts (Peanuts, Nuts, Sesame)
1 tsp ground cumin
1 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 onion
75g seasonal tomatoes
1 avocado
1 handful of fresh coriander
1 unwaxed lime
230g black beans

(Rehydrated black beans, water, salt.)
1 red cabbage
2 tsp maple syrup

(maple syrup(100%))

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	676Kcal
	567kJ	2828kJ
Fat	6.7g	33g
of which saturates	1.2g	6.2g
Carbohydrates	17g	86g
of which sugars	2.7g	13g
Protein	3.7g	18g
Salt	0.07g	0.34g
Fibre	4.3g	22g

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)

Allergens

Contains: Peanuts

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	688Kcal
	563kJ	2877kJ
Fat	6.8g	35g
of which saturates	1.2g	6.4g
Carbohydrates	17g	86g
of which sugars	2.7g	14g
Protein	3.6g	18g
Salt	0.07g	0.33g
Fibre	4.2g	22g

Back

Vegan 2/3 daily fibre 4 of 5 a day Low sat fat

Refried Bean Burrito Bowl with Brown Rice, Avocado Salad & Peanut Salsa Macha

Prep time: 20 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

All the deliciousness of a burrito, in a vibrant rice bowl. Simmer chipotle-spiced black beans with smoky paprika and passata. Serve with creamy avocado, nutty brown rice and crunchy pickled cabbage. Fiery salsa macha - made with crunchy peanuts and fiery chipotle - is drizzled generously on top.

Cooking Instructions

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.

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

Cook the rice & make the salsa macha

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Meanwhile, roughly chop the peanuts
Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the peanuts 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

Prep time

Finely dice the onion. Roughly dice the tomatoes. Dice the avocado into 1cm chunks. Roughly chop the coriander. Halve the lime, then cut half into wedges. Trim and thinly slice the cabbage
In a medium bowl, combine the cabbage with the juice from 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 from 1 lime wedge, 1/2 tsp olive oil and a pinch of salt and pepper. Mix well

Make the refried beans

Reheat the 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 boil and simmer 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 salad alongside. Drizzle with the salsa macha and scatter with the remaining coriander to finish