All the burrito goodness — no wrap required! This burrito bowl is loaded with vibrant flavours: Hearty beans, chicken, 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
red kidney beans
1 packet
tomato paste
1 sachet
Tex-Mex spice blend
1
tomato
½
lemon
1
cucumber
1 packet
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Shredded Cheddar Cheese
1 packet
sour cream
1 packet
coriander
1 packet
Corn Chips
1 packet
Diced Chicken
olive oil
⅓ cup
water
• Drain and rinse red kidney beans. In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add beans, tomato paste and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes. • Stir the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.
• Meanwhile, roughly chop tomato. Slice lemon into wedges. • Roughly chop cucumber. • In a medium bowl, combine tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• In a large bowl, combine shredded red cabbage, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide cabbage salad, chicken and beans, cucumber salsa and corn chips between bowls. • Top with shredded cheddar cheese and sour cream. • Tear over coriander to garnish. Enjoy!