HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Bean & Corn Burrito Bowl
Mexican Bean & Corn Burrito Bowl

Mexican Bean & Corn Burrito Bowl

with Garlic Rice & Cherry Tomato Salsa

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Tonight, put together a bountiful bowl full of Mexican flavours! With spiced beans, zingy salsa, charred corn and fragrant rice, every bite of this bright meal is as good as the next!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)



½ nach Geschmack


1 tin

red kidney beans

1 punnet

cherry tomatoes

1 bunch




½ sachet

Mexican Fiesta spice blend

1 packet

enchilada sauce

1 bunch

spring onion

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

20 g

butter (for the rice)


1.5 cup


¼ tsp


¼ cup

vinegar (rice wine or white wine)

10 g

butter (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3428 kJ
Fat29.1 g
of which saturates16.1 g
Carbohydrate96.6 g
of which sugars15.2 g
Protein28.5 g
Sodium1432 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter (for the rice) with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water, and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the red onion (see ingredients). Combine the vinegar and a pinch of sugar and salt in a small bowl. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.


Drain the sweetcorn (see ingredients). Drain and rinse the red kidney beans. Halve the cherry tomatoes. Roughly chop the coriander. Slice the lime into wedges. In a medium bowl, combine the cherry tomatoes, coriander, a good squeeze of lime juice and a drizzle of olive oil.


Heat a large frying pan over a high heat. Cook the sweetcorn until charred, 4-5 minutes. Transfer to the bowl with the cherry tomato salsa. Drizzle with some pickling liquid and season to taste. Set aside.


SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the red kidney beans and Mexican Fiesta spice blend (see ingredients), stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and butter (for the sauce) and simmer until heated through, 2 minutes. Season to taste.


Thinly slice the spring onion. Drain the pickled onion. Stir the spring onion through the garlic rice. Divide the rice and saucy beans between bowls. Top with the cherry tomato salsa, shredded Cheddar cheese, pickled onion and a dollop of sour cream. Serve with any remaining lime wedges.