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Black Bean Burrito Casserole
  • 300g uncooked brown rice (1000-1250 leftover cooked rice)
  • 750ml vegetable stock
  • 2 Tbsp extra virgin olive oil
  • 1 small white or red onion, chopped
  • 2 cloves garlic, crushed
  • 2 Tbsp natural taco seasoning (or make your own spice mix, see below)
  • 1 red pepper, diced
  • 400 g can black beans
  • 400 g can diced tomatoes
  • 400 g frozen sweetcorn
  • 1 large sweet potato, peeled and diced (cook for 2-3 minutes in the microwave to soften)
  • Salt and pepper to taste
  • 50 g tortilla crisps, crushed (optional for crunchy topping)
  • Spice Mix:
  • 1 Tbsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp cayenne powder (optional)
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