![[S-Version] NZ Kidney Bean Chilli & Cheddar Burrito Bowl](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1019_W50_NZ_R20849-3_Main_high-294a69fa.jpg)
[S-Version] NZ Kidney Bean Chilli & Cheddar Burrito Bowl
with Radish Pickle & Sour Cream
- Milk
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!
Ingredients
1 sachet
Vegetable Stock Powder
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
Radish
Nutrition Values
Cooking Steps
• Meanwhile, slice lemon into wedges. Thinly slice radish. In a small bowl, mix radish, a squeeze of lemon juice and a pinch of salt. Set aside. Drain and rinse red kidney beans. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook 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. In a medium bowl, add corn kernels, rice, baby spinach and remaining butter, stirring to combine. Season to taste.
• Divide corn rice between bowls. Top with kidney bean chilli, radish pickle, sour cream and Cheddar cheese. • Serve with any remaining lemon wedges. Enjoy!
