Step 1

For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic.

Step 2

Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute.

Step 3

Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste.

Step 4

Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside.

Step 5

To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream.