Veggie burrito bowl

Step 1/5

• 1 package corn tortilla (optional)
• 1 tbsp olive oil
• salt

• Oven, e.g. from Siemens
• baking sheet

To turn your stale tortilla wraps from the day before into crispy chips, preheat the oven to 180°C. Cut each corn tortilla in 8 triangles, add to a bowl with a bit of plant oil and salt. Place in a single layer on a tray in the oven and bake for 4 minutes or until crispy. Flip once after about 2 minutes. Work in batches if necessary. Remove from oven and let cool. Set aside for later. Skip this step if you're using store-bought tortilla chips.

Pro Tip

This works great with the Air Fry function of your Siemens iQ700 oven and the special Air Fry tray, which is designed so that air circulates evenly and you get even browning and crispness on all sides! No flipping needed.

Step 2/5

• 150 g basmati rice
• salt
• pepper
• 1 bay leaf
• 280 ml water
• 1 tbsp olive oil

• pot (small, with lid)
• oven-safe container (optional)

Add the rice to a small pot, set over medium heat. Dry-toast it briefly (approx. 1 min) stirring constantly. Add salt, pepper, bay leaf, water, and a drizzle of olive oil to the rice. Bring to a boil on high heat, then put a lid on, reduce to low heat and let cook for approx. 12 min. Remove from heat and let the rice continue to steam with the lid on until serving.

Pro Tip

Ever cooked rice in the oven? The Siemens iQ700 steam oven makes this extra simple thanks to the special feature for rice! Simply add the rice, seasonings, and 300 ml water to a microwave container with a lid and cook using the Basmati rice program of the oven.

Step 3/5

• 400 g canned black beans
• 1 red onion
• 1 clove garlic
• 1 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp smoked paprika powder
• salt
• pepper

• sieve
• knife
• cutting board
• pot (small)
• cooking spoon
• Cooktop, e.g. from Siemens

Drain the black beans and reserve the liquid. Finely dice red onion and garlic. Heat some olive oil over medium-high heat in a pot and add half of the onion, cook until translucent, then add the garlic and fry until fragrant. Add the beans, a few tablespoons of the bean liquid, cumin, hot smoked paprika, and season with salt and pepper. Let simmer until creamy, breaking some beans up with your cooking spoon, and adding more bean liquid as needed. Remove from heat and set aside.

Step 4/5

• 1 avocado
• 1 lime
• 175 g canned sweet corn
• 1 tomato
• ½ red bell pepper
• ½ red onion
• 1 tbsp olive oil

• 2 bowls (small)

Make a quick guacamole by mashing the avocado with some lime juice to taste, then season with salt and pepper. Set aside. Drain corn, then dice tomato and deseeded red bell pepper. In a small bowl, mix together corn, tomatoes, bell pepper, and remaining red onion. Season to taste with olive oil, lime juice, salt, and pepper.

Step 5/5

• 15 g cilantro
• 1 lime
• hot sauce (for serving)
• sour cream dip (for serving)
• tortilla chips (optional)

• fork

Before serving, finely chop cilantro and stir it through the rice, fluffing with a fork, and adding lime juice to taste. Add rice to plates and spoon servings of the black beans, guacamole and salad around it. Top with some extra lime, coriander, a drizzle of hot sauce, a dollop of sour cream, and some crunchy tortilla chips. Enjoy!

Enjoy your meal!