Mexican Bean & Avocado Burrito Bowl

Name: Mexican Bean & Avocado Burrito Bowl with Leafy Rice & Coriander
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 1 packet Jasmine rice; 1 packet Sour Cream; 1 packet baby leaves; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 Carrot; 1 packet Black Beans

with Leafy Rice & Coriander

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Embark on a culinary fiesta with our Mexican burrito bowl, where black beans are simmered in a tomato-based sauce and served alongside a mild avocado salsa and cooling sour cream. This vibrant bowl is a symphony of flavours, delivering a taste of Mexico in every satisfying bite!

We’ve replaced the black bean in this recipe with red kidney beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Vegetarian

Allergens:

Milk

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Avocado

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Jasmine rice

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

Carrot

1 packet

Black Beans

Nutrition Values

Calories609 kcal

Energy (kJ)2550 kJ

Fat28.2 g

of which saturates11.6 g

Carbohydrate54.5 g

of which sugars9 g

Dietary Fibre14.9 g

Protein27.8 g

Sodium855 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 leaves.

• While the rice is cooking, grate carrot. • Slice avocado in half, scoop out flesh and roughly chop. • Drain and rinse red kidney 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 red 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 beans between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander to serve. Enjoy!