Black Bean & Avocado Burrito Bowl
with Leafy Rice & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Jasmine rice
(May be present: Milk, Gluten, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut)
1
baby leaves
1
Carrot
1
Avocado
1
Black Beans
1
Tomato Paste
1
Mexican Fiesta Spice Blend
1
Sour Cream
(Contains: Milk; )
1
Shredded Cheddar Cheese
(Contains: Milk; )
1
Coriander
Not included in your delivery
1
olive oil
white wine vinegar
water
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and stir through baby spinach leaves.
• While the rice is cooking, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse black beans. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season and set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and black beans until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste
• Divide leafy rice and Mexican black beans between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander (see ingredients) to serve. Enjoy!
