Rapid Mexican 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
Not included in your delivery
1 drizzle
olive oil
½ cup
water
40 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Slice lemon into wedges. Drain and rinse red kidney beans. Drain sweetcorn. • Slice avocado in half and scoop out flesh. Thinly slice ad place in a medium bowl. Squeeze lemon juice over avocado and season with salt and pepper to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook corn kernels and kidney beans 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.
• Microwave basmati rice until heated through, 2 minutes
• To the pan with rice, stir in baby spinach leaves and the remaining butter, until combined. Season to taste. • Divide rice between bowls. Top with kidney bean and corn mixture, avocado, sour cream and shredded Cheddar cheese. • Serve with any remaining lemon wedges. Enjoy!
