RH Amar – French’s & Frank’s

Mexican Mushroom & Black Bean Burrito Bowl

Serves: 2
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  • 250g cooked rice
  • 1 pot Cooks&Co Dried Porcini Mushrooms
  • 160g red pepper, sliced
  • 1 small onion
  • 1 tin (230g drained weight) black beans
  • 1 small tin (165g drained weight) sweetcorn
  • 1 avocado
  • ½ fresh lime
  • 1 small sweet potato, chopped
  • Chia seeds (optional)
  • Olive oil


  1. Coat the sweet potato in some olive oil and cook in the oven for 30-40 minutes
  2. Soak the mushrooms in hot water for 30 minutes and then drain
  3. Heat the olive oil in a pan over a medium to high heat and cook the onions and peppers until they start to brown
  4. Remove the onions and peppers and divide into two bowls then use the same pan to heat up the sweetcorn and lightly crisp
  5. Add the black beans and warm through
  6. Add beans, sweetcorn and heated rice to each bowl then slice up the avocado and add the cooked rice and cooked sweet potato to each bowl. Add the mushrooms
  7. Serve each with a slice of fresh lime and sprinkle with chia seeds
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