Ingredients

• dash olive oil
• 1 spring onion
• thinly sliced
• ½ garlic clove
• thinly sliced
• 1 tsp cumin seeds
• pinch dried chilli flakes
• 400g tin black beans
• drained and rinsed
• 200ml/7fl oz veg stock (made from ½ stock cube or ½ tsp bouillion powder)
• 140g/5oz brown rice
• small handful fresh coriander
• finely chopped
• 1 lime
• ½ red pepper
• thinly sliced
• 2 small tomatoes
• diced
• 198g tin sweetcorn
• drained and rinsed
• ½ avocado
• chopped
• optional
• salt and freshly ground black pepper

Directions

• Heat the oil in a saucepan over a medium heat. Add the spring onion
• garlic and spices and cook for 1–2 minutes
• until fragrant. Add the beans and stock and bring to the boil. Reduce the heat and simmer with the lid off for 25 minutes
• stirring occasionally.
• Meanwhile
• cook the rice according to the packet instructions. Stir in the coriander and the juice of half the lime and season.
• Arrange the rice in the bottom of a bowl and top with the black beans
• red pepper
• tomatoes
• sweetcorn and avocado
• if using. Serve with a lime wedge on the side.