Loaded Mexican Bean & Veggie Bowl
with Corn Chips, Avocado & Sour Cream
All the burrito goodness — no wrap required! This burrito bowl is loaded with vibrant flavours: Hearty beans, zesty salsa, crunchy cucumber and a dollop of sour cream. Scoop it up with crunchy corn chips for the ultimate bite!
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
Tomato
1
Avocado
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Red Kidney Beans
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Tomato Paste
1 packet
Shredded Cabbage Mix
1
Lemon
1
Trio Lettuce
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Nutrition Values
Cooking Steps
• Drain and rinse red kidney beans. • In a large frying pan, heat a drizzle of olive oil over medium heat. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Cook beans, tomato paste and Tex-Mex spice blend, stirring until fragrant, 1-2 minutes. • Stir in the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.
• Meanwhile, cut tomato into wedges. • Slice avocado in half, scoop out flesh and roughly chop. • Slice lemon into wedges. Roughly shred green butter lettuce. • In a medium bowl, combine tomato, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• In a large bowl, combine shredded cabbage mix, lettuce, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Place cabbage salad in a large sharing bowl along with beans and avocado salsa. • Top with shredded Cheddar cheese and sour cream. • Tear over coriander. Serve with corn chips and any remaining sour cream and lemon wedges. Enjoy!
