Name: [Superquick] NZ Beef, Kidney Bean & Corn Burrito Bowl with Avocado & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 Avocado; 1 tin Sweetcorn; 250 g Beef Mince; 1 packet Shredded Cheddar Cheese; 1 packet Red Kidney Beans; 1 packet Sour Cream; 1 packet baby leaves; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 1 Lime

HelloFresh

Recipes

Mexican Recipes

[Superquick] NZ Beef, Kidney Bean & Corn Burrito Bowl

with Avocado & Sour Cream

Get up to $175 off

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Avocado

1 tin

Sweetcorn

250 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Red Kidney Beans

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Lime

Nutrition Values

Calories1100 kcal

Energy (kJ)4590 kJ

Fat46.5 g

of which saturates19.5 g

Carbohydrate101 g

of which sugars12.6 g

Dietary Fibre18.4 g

Protein60.6 g

Cholesterol50.8 mg

Sodium1360 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 the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• Meanwhile, slice lime into wedges. Drain and rinse red kidney beans. Drain sweetcorn. • Slice avocado in half and scoop out flesh. Thinly slice, squeeze lime juice over avocado and season.

• Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 1-2 minutes. • Add corn kernels and kidney beans and cook, until lightly browned and tender, 4-5 minutes. • Add tomato paste and Mexican fiesta spice blend and cook, until fragrant, 1 minute. • Stir in the water, vegetable stock powder and half the butter and simmer, until slightly reduced, 1-2 minutes. Season with pepper.

• To pan with rice, stir in baby spinach leaves and the remaining butter, until combined. Season to taste. • Divide rice between bowls. Top with beef, kidney bean and corn mixture, avocado, sour cream and Cheddar cheese. • Serve with any remaining lime wedges. Enjoy!