Chipotle Beef & Kidney Bean Burrito Bowl

Name: Chipotle Beef & Kidney Bean Burrito Bowl with Salsa, ‘Smokey Aioli’ & Pickled Onion
Total time: 30m
Yield: 2
Ingredients: 1 packet Basmati Rice; 1 Capsicum; 1 packet Coriander; 1 Corn; 3 Garlic; 1 packet Mild Chipotle Sauce; 1 packet Plant-Based Smokey Aioli; 1 packet Red Kidney Beans; 1 Red Onion; 2 Red Radish; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 250 g Beef Mince

with Salsa, ‘Smokey Aioli’ & Pickled Onion

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Calories

:

1030 kcal

Protein

:

58.7g protein

Difficulty

:

Easy

Allergens:

Soy
May contain traces of allergens
Gluten
Soy
Wheat

Simmer hearty beef mince and kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a hearty protein that will see everyone wiping their bowls clean. Serve over fluffy garlic rice to soak up all the saucy deliciousness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1

Capsicum

1 packet

Coriander

1

Corn

3

Garlic

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

1 packet

Red Kidney Beans

1

Red Onion

2

Red Radish

1 sachet

Tex-Mex Spice Blend

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1 packet

Tomato Paste

250 g

Beef Mince

Nutritional Values

Energy (kJ)4310 kJ

Calories1030 kcal

Fat33.5 g

of which saturates8 g

Carbohydrate121 g

of which sugars25.1 g

Dietary Fibre27.5 g

Protein58.7 g

Cholesterol16.2 mg

Sodium1100 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.

• Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat.

• Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• While the rice is cooking, drain and rinse red kidney beans.

• Drain sweetcorn.

• Thinly slice red onion, red radish and capsicum.

3

• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt.

• Microwave the pickled onion mixture in 30 second bursts, until softened.

• In a medium bowl add radish and sweetcorn. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

4

• Heat a large frying pan over medium-high heat.

• Cook capsicum and beef mince (no need for oil), breaking up beef with a spoon, until browned and cooked through, 3-4 minutes.

5

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes.

• Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), brown sugar and plant-based butter. Simmer until slightly thickened, 1-2 minutes. Season to taste.