Easy Breezy Veggie Burrito Bowl
with spiced beans, avocado salsa and creme fraiche
Burrito bowls as a dinner idea are always exciting—a fiesta of flavours just waiting to happen. This veggie version is filled with Mexican spiced beans, a vibrant avocado salsa and creme fraiche to cool down. All this sits atop a generous helping of fluffy garlic rice.
Tags:
Veggie
Allergens:
Wheat
•Milk
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Garlic
150 grams
Rice
1 pack(s)
Red Kidney Beans
1 unit(s)
Tomato
1 unit(s)
Lime
4 unit(s)
Tortilla
(Contains Wheat)
2 sachet(s)
Mexican Style Spice Mix
1 tin(s)
Tomato Paste
1 sachet(s)
Vegetable Stock
1 unit(s)
Avocado
65 grams
Creme Fraiche
(Contains Milk)
2 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4006 kJ
Energy (kcal)957 kcal
Fat31.6 g
of which saturates10.7 g
Carbohydrate139.4 g
of which sugars19.6 g
Dietary Fiber12.7 g
Protein29 g
Cholesterol0 mg
Salt3.68 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
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Place a pot over medium heat with a drizzle of oil.
- Add half the garlic and stir-fry for 1 min.
- Add the rice and stir until coated, 30 secs.
2
- Add 300ml salted water (double for 4p) to the pot and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, drain and rinse the beans in a sieve. Cut the tomato into 1cm chunks. Zest and halve the lime.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the remaining garlic and the Mexican spice mix to the pan.
- Fry until fragrant, 1 min.
- Stir in the tomato paste, beans, stock and 150ml water (double for 4p).
- Bring to the boil then simmer until the sauce has thickened, 5-6 mins.
4
- Meanwhile, halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh. Chop into 1cm chunks.
- Squeeze half the lime juice into a medium bowl.
- Stir in 1 tbsp oil (double for 4p) then season to taste with salt and pepper.
- Stir the avocado and tomato through the dressing.
5
- Meanwhile, take half the tortillas (double for 4p) and slice into quarters to create triangles.
- Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
- Bake in the oven until crispy and golden, 5-7 mins.
- When the beans are ready, add the lime zest and honey to the pan. Squeeze in the remaining lime juice.
- Stir to combine and season to taste with salt and pepper.
6
- Fluff up the rice with a fork, divide between bowls and spoon over the Mexican spiced beans.
- Top with the tomato and avocado salsa.
- Add a dollop of creme fraiche.
- Serve with the tortillas on the side for dipping.
