Mexican Bean Bowl

1. 1 Canned red beanspack 400 g ≈ $1.10 175 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 55 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 55 g
4. 4 Tomatoes≈ $4.67 per kg 95 g
5. 5 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
6. 6 Leaf lettucepack 150 g ≈ $0.65 40 g
7. 7 Hard cheesepack 200 g ≈ $2.70 30 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 30 g
9. 9 Lime≈ $5.00 per kg 30 g
10. 10 Olive oil 8 ml
11. 11 Cumin 2 g
12. 12 Paprika 2 g
13. 13 Garlic≈ $10.00 per kg 5 g
14. 14 Salt 2 g
15. 15 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 160 ml water, season with salt, and cook for 15–18 minutes until tender, then stir in the juice of half a lime⁹.

2. Rinse the beans and warm them in a skillet with olive oil, grated garlic¹³, cumin, paprika, salt, and pepper for 5–6 minutes.

3. Drain the corn in a sieve, dice the tomato⁴, slice the avocado⁵, and tear the lettuce by hand.

4. Grate the cheese and mix the sour⁸ cream with 1–2 tsp lime⁹ juice and a pinch of salt.

5. Spoon the rice into a bowl as the base, then arrange the beans, corn, tomato⁴, avocado⁵, and lettuce in sections.

6. Add the cheese, drizzle with the sour⁸ cream sauce, and serve immediately.