Black bean, rice and corn burrito bowl with fresh tomato, avocado and lime - Feta Hands

Ingredients

• Rice, 1/3 cup
• Vege stock powder, 1 tsp/cube (optional)
• Olive oil, 1 tbsp
• Brown onion, 1 small (diced)
• Black beans, 1 can (drained and rinsed)
• Tinned corn, 1 small can (drained and rinsed)
• Chilli powder, 1/4-1/2 tsp (or other hot spice)
• Ground cumin, 1.5-2 tsp (or more to taste)
• Ground coriander, 1 tsp (or more to taste)
• Tomatoes, 2 small
• Avocado, 1
• Limes, 2
• Coriander, handful
• Red onion, 1/4 small (diced small; optional)
• Minced garlic, 1-2 tsp
• Cook rice with vege stock cube dissolved in the water.
• Meanwhile, heat olive oil in a pan over medium heat and add brown onion and garlic. Sauté until turning translucent and starting to brown.
• Add black beans, corn, spices, and a little water. Cook until heated through, then turn off the heat.
• Dice avocado and mix with coarsely chopped coriander, juice of 1 lime, and red onion if desired in a small bowl. Season to taste.
• Dice tomato and season to taste.
• When rice is ready, add black bean mixture and juice of 1 lime, then season to taste. If necessary leave on the heat, stirring, until heated through.
• Divide rice and black bean mixture, avocado salsa, and diced tomato between 2-3 plates. Enjoy!