Chipotle Black Bean & Beef Burrito Bowl
with Cucumber Salsa & Sour Cream
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Jasmine rice
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Tomato Paste
1
Cucumber
1
Carrot
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Black Beans
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 over high heat until tender, 12-14 minutes. Drain and return to the saucepan. • Add vegetable stock powder and stir to combine.
• While the rice is cooking, grate carrot. Roughly chop tomato. Slice cucumber into half-moons. Drain and rinse half the black beans. • In a medium bowl, add tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season, toss and set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef mince, carrot and black beans, breaking up with a spoon, 4-5 minutes. • Add tomato paste and Tex-Mex spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add mild chipotle sauce (see ingredients), the water and butter and cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper.
• Divide rapid rice and Tex-Mex black beans and beef between bowls. • Sprinkle over shredded Cheddar cheese. Serve with cucumber salsa and sour cream. Enjoy!
