Black bean burrito bowls with corn salsa

• Black beans2 × 400g tins
• Basmati rice300g
• Frozen sweetcorn200g
• Mixed peppers1
• Brown onions150g
• Salad tomatoes3
• Lemons1
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard1 tsp (5g)
• Savoy / white cabbage¼

Plus salt and pepper. About £3.49 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Fry 1 chopped onion and 1 sliced pepper in a little oil for 6 minutes. Add 1 tsp cumin and 1 tsp smoked paprika for 1 minute.

3. 3

   Add 2 drained tins black beans and 100ml water. Simmer for 5 minutes, mashing a few beans. Season.

4. 4

   Cook 200g frozen sweetcorn for 3 minutes, drain and mix with 3 chopped tomatoes and the juice of ½ lemon.

5. 5

   Serve the rice in bowls topped with the beans, corn salsa and ¼ shredded cabbage, with lemon wedges.