Mexican Bean & Avocado Burrito Bowl
with Leafy Rice & Coriander- Milk
- May contain traces of allergens
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!*
Ingredients
1 packet
jasmine rice
1 packet
Baby Leaves
1
carrot
1
avocado
1 packet
red kidney beans
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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!
