1 cup white or brown rice
1 red capsicum
1 tbsp olive oil
1 400g can of black beans, rinsed and drained
1 tbsp taco seasoning
1/2 cup water
2 tomatoes, chopped
half a small onion, chopped
juice of 2 limes + more wedges for serving
1/2 cup chopped fresh coriander
2 ears of corn, kernels cut off the cob
1 avocado, sliced
Cook the rice according to package directions. Set aside.
Heat the oven to 180 degrees and line a baking tray with paper.
Slice capsicum into 4 pieces. Brush liberally with olive oil and roast for about 20 mins until the skin is blackened.
Allow to cool and peel off the skin. Slice capsicum into strips.
Combine the black beans, water and taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon. Cook on low heat until thick and creamy.
Toss the tomatoes, onion, limes and coriander together in a bowl. Season with salt.
Build a big bowl with rice, refried beans, corn, tomato salsa, avocado, roast capsicum and a lime wedge.
This recipe serves 2, but they are 2 big serves. If you are a small eater, you could probably make it stretch to 3, but I don’t see a problem in eating a large quantity of veggies, which is essentially what this is. You could also double the bean portion of the meal and make the rest as is, and then serve 3 – 4 people. Or serve 2 and have the leftovers for lunch the next day.