Beef Black Bean & Avocado Burrito Bowl
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Beef Black Bean & Avocado Burrito Bowl

Beef Black Bean & Avocado Burrito Bowl

with Leafy Rice & Coriander

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!

Tags:
Spicy
Allergens:
Milk
•Soy

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 Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

baby leaves

1

Carrot

1

Avocado

1

Black Beans

(Contains Soy; )

1

Beef Mince

1

Tomato Paste

1

Mexican Fiesta Spice Blend

1

Shredded Cheddar Cheese

(Contains Milk; )

1

Coriander

1

Sour Cream

(Contains Milk; )

1

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

Not included in your delivery

1

olive oil

white wine vinegar

water

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4043 kJ
Calories966 kcal
Fat59.2 g
of which saturates25.6 g
Carbohydrate50.5 g
of which sugars9.8 g
Dietary Fibre5.6 g
Protein51.1 g
Sodium1090 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.

Instructions

1

• 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 spinach leaves.

2

• While the rice is cooking, grate carrot. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse black beans. • In a medium bowl, combine avocado and a drizzle of white wine vinegar and olive oil. Season and set aside.

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and black 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 ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef mince, carrot and black beans, until mince has just browned, 4-5 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.

4

• Divide leafy rice and Mexican black beans between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander (see ingredients) to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide leafy rice and Mexican beef and black beans between bowls. • Top with avocado and sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander to serve. Enjoy!