Spinach & black bean burrito bowl

July 16, 2016

I spent much of this week eating badly - pizza, toasties and other kinds of yellow food lacking any real vegetables. Desperate to get something a bit fresher into my body, I turned to Isa Does It - a book loaded with wonderful fresh recipes. Isa's bowl recipes are particularly sure-fire, and this had just the combo of simplicity and pizazz that I was looking for. It's super easy - even easier if you don't make your own guacamole (although I can recommend making the version in Isa Does It - it's worth the small amount of effort). Otherwise you just cook the quinoa and speedily heat up the rest, with the wine and garlic being absorbed into the spinach as it wilts. Adding some hot sauce brings some boldness to an otherwise pretty mild dish, but even without it this is a winning dish.

Spinach and black bean burrito bowl

(slightly adapted from Isa Chandra Moskowitz's Isa Does It)

2 tablespoons olive oil

200g baby spinach leaves

2 cans black beans, drained and rinsed

1 small brown onion, diced

4 garlic cloves, minced

2 small tomatoes, chopped up small

2 teaspoons ground cumin

1/2 cup white wine

1 teaspoon salt

For serving

4 cups cooked quinoa (you could get away with 3)

Guacamole (I made some using the recipe in Isa Does It, but just go with your favourite version)

Hot sauce

Coriander

Heat the oil in a large frying pan over medium heat and saute the onion for 5 minutes or so, until it softens. Add the garlic and fry for another minute or so.

Throw in the tomato, cumin and salt and keep frying for a minute more. 

Add in the white wine and bring it to the boil for a couple of minutes. Drop the heat to low and add the spinach in (in batches), cooking it down to make space for it all. 

Add the black beans, cook for another couple of minutes and then serve on the quinoa, topped with guacamole, coriander and plenty of hot sauce.