Chipotle Black Bean Burrito Bowls with Charred Corn

A quick and easy vegan and gluten free dinner that doesn't lack in flavour - this one is ticking all of our boxes! With traditional Mexican flavours of smoky chipotle, zesty lime and creamy guacamole, need we say more?

Ingredients (serves two):

Bowl base

• 1 cup cooked brown rice

• 1 can black beans

• 2 tablespoons of chipotle seasoning (or to taste)

• gluten free plain corn chips

Salsa

• 1 small red onion - finely chopped

• 1 corn cob

• 1 punnet cherry tomatoes - quartered

• juice of 1/2 fresh lime

• coriander leaves to taste

Guacamole

• 1 large avocado

• juice of 1/2 fresh lime

• salt and pepper

• 1 garlic clove, finely chopped

Method:

1. Cook rice as per packet instructions.

2. Grill corn cob over an open flame or on a BBQ with some olive oil until charred. Slice corn off of the cob.

3. Drain and rinse black beans. Add to a hot pan with a splash of olive oil. Season with chipotle seasoning.

4. Add grilled corn, chopped cherry tomatoes, red onion, coriander leaves and lime juice to a bowl and mix well.

5. Add guacamole ingredients together in a separate bowl and mix well.

6. Place brown rice in the bottom of each bowl, add seasoned black beans, salsa and corn chips. Top with guacamole. Serve with chipotle mayo if desired!