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Burrito Bowl Ingredients - 100g (about 3.5 oz) black beans, soaked overnight in water in the fridge - salt, to taste - 1 small brown onion - 2 bay leaves - 8 white corn tortillas - oil for frying - 4 boneless, skinless chicken thighs - 1 tbsp ground coriander - 1 tbsp ground cumin - 1 tbsp paprika - 1 tsp chilli flakes - peanut oil for cooking - 3 corn cobs - 4 tomatoes, diced - 1 small white onion, diced - a small bunch of coriander, finely chopped - 5 limes - 2 avocados - 1 small red onion, finely diced - 800g (about lbs) cooked rice Method 1. Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker. Alternatively, use a tin of cooked black beans for convenience. 2. To make the tortilla chips, cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) u
