Black Beans, Salsa and Rice

I’ve been craving tomato salsa and black beans, so I decided to make my own burritos this week. I’ve added a portion of kale for calcium and iron, drizzled in lemon juice for extra zing.

Prep time: 30min

Serves 3-4

125g brown rice

tsp stock powder

for the salsa:

1 small onion

3 large tomatoes

bunch of parsley (or dried herb)

garlic

lemon juice

pinch of cumin

oil

for the beans:

can of black beans

yellow pepper

garlic puree/cloves

tomato puree

lemon juice

150g kale

pot of guacamole

optional: soft wraps

Put the rice on to boil, including a spoonful of stock. While the rice is cooking chop the tomatoes and onion as finely as you can. Mix onion and tomato in a bowl with a pinch of cumin, parsley finely chopped, a generous squirt of lemon juice and a drizzle of cold pressed oil. Steam boil the kale in a saucepan in an inch of boiling water for 8-10 minutes. In a frying pan, warm some oil over a high heat and add the beans, stirring frequently. Chop the pepper and add to the beans. Add tomato puree, garlic and a drizzle of lemon juice to the beans and pepper, mix thoroughly. Drain the rice and kale, and serve either in bowls or on plates so that you can (optionally) make wraps.