A quick weeknight winner. Everything comes together in about 20 minutes and it’s endlessly customisable. Serves 2–3

Ingredients

Black Beans

• 2 x 400g cans black beans, drained and rinsed
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• Salt to taste

To Serve

• 250g cooked brown or white rice
• 1 ripe avocado, sliced (or guacamole)
• 150g cherry tomatoes, halved
• ½ red onion, finely diced
• Handful of fresh coriander
• Juice of 1 lime
• Pickled jalapeños (optional)

Method

• Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
• Add the cumin, smoked paprika and chilli flakes. Stir for 30 seconds.
• Add the black beans and a splash of water. Season with salt and cook for 5–8 minutes, stirring occasionally, until the beans are well coated and heated through. Roughly mash a third of the beans with the back of a spoon for texture.
• Assemble the bowls: start with rice, then add the black beans, sliced avocado, cherry tomatoes and red onion.
• Squeeze over lime juice, scatter with fresh coriander and add jalapeños if using.
• Serve immediately.