Chipotle Black Bean Burrito Bowl
with avocado and pico de gallo
The burrito is a staple of Tex-Mex cuisine that originates from Ciudad Juárez in Mexico. These plant-based burrito bowls are filled with zesty lime rice, gorgeous green avocado, chipotle black beans, and another Mexican staple—pico de gallo.
Tags:
Veggie
•Climate Conscious
•Spicy
•Vegan
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Black Beans
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Avocado
1 unit(s)
Tomato
1 unit(s)
Lime
5 grams
Coriander
1 unit(s)
Chilli
1 pack(s)
Sweetcorn
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3030 kJ
Energy (kcal)724 kcal
Fat19.3 g
of which saturates3 g
Carbohydrate108.4 g
of which sugars13.5 g
Dietary Fiber17.6 g
Protein20.6 g
Cholesterol0 mg
Salt1.89 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Cut the tomato into 1cm chunks.
- Zest and quarter the lime.
- Drain and rinse the black beans and sweetcorn (keep separate).
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium heat with a drizzle of oil.
- Once hot, add the sweetcorn, chilli (use less if you don't like spice) and half the shallot.
- Fry until softened, 5-6 mins.
- Season with salt and pepper.
4
- Meanwhile, mash half the beans with a fork.
- Once the veg is softened, add the chipotle paste to the pan along with the whole and mashed beans.
- Add a splash of water and cook for 2-3 mins more.
- Season to taste with salt and pepper.
5
- Meanwhile, roughly chop the coriander (stalks and all).
- To make the pico de gallo, mix tomato, coriander and remaining shallot together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a tablespoon to scoop out the flesh.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
6
- Divide your lime rice between bowls.
- Top with spoonfuls of chipotle beans, avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
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