Mexican Bean & Avocado Burrito Bowl
with Leafy Rice & Coriander
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!
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
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!