Rapid Mexican Beef, Bean & Corn Burrito Bowl
with Avocado & Sour Cream
In just 15 minutes you can have yourself a veggie burrito bowl packed with all your favourite components. First, the Mexican fiesta spiced kidney beans and corn, then spinach and butter rice and last but certainly not least, all your favourite toppings; avo, sour cream and Cheddar cheese!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1
Avocado
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Red Kidney Beans
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Microwavable Basmati Rice
1
Lemon
250 g
Beef Mince
Nutrition Values
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!
