Bean Burrito Bowl
with Pickled Onion Salsa & Cheese- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce, and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 tin
sweetcorn
1 packet
red kidney beans
1
carrot
1 bag
baby spinach leaves
1
tomato
1
red onion
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
½ packet
mild chipotle sauce
(Contains: Soy;)
1 packet
tomato paste
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tbs
white wine vinegar
⅓ cup
water (for the beans)
½ tsp
brown sugar
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
• 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!
• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. Thinly slice red onion.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• 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. • To the bowl with the charred corn, add pickled onion, spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.
• 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 the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season, then sprinkle evenly with shredded Cheddar cheese. Cover with a lid or foil until cheese is slightly melted, 2-3 minutes.
• Divide garlic rice between bowls. Top with beans. • Serve with pickled onion salsa. Enjoy!
