HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo Burrito Bowl
Chorizo Burrito Bowl

Chorizo Burrito Bowl

with Charred Corn Salsa, Garlic Rice & Sour Cream

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This burrito bowl is guaranteed to be a new favourite. Our star Tex-Mex spice blend gives the mild chorizo oodles of flavour, while the charred corn salsa, tangy sour cream and fresh squeeze of lime ties it all together.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

1 tin


1 packet

mild chorizo

(May be present Milk, Soy, Sulphites)

½ tin

black beans





½ unit


1 bunch


1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

enchilada sauce

1 packet

sour cream


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4260 kJ
Fat51.1 g
of which saturates22 g
Carbohydrate90.6 g
of which sugars16.5 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium2697 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


While the corn is charring, finely chop the mild chorizo. Drain and rinse the black beans (see ingredients). Roughly chop the cucumber and tomato. Zest the lime to get a good pinch, then slice into wedges. Roughly chop the coriander.


SPICY! This is a mild spice blend, but if you're very sensitive to spice, you may want to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until golden, 3-4 minutes. Add the Tex-Mex spice blend and black beans and cook until fragrant, 1 minute. Add the enchilada sauce and cook, stirring, until heated through, 2-3 minutes.


While the chorizo is cooking, add the cucumber, tomato, 1/2 the coriander, lime zest and a good squeeze of lime to the charred corn. Add a small drizzle of olive oil and a pinch of pepper. Toss to coat.


Divide the garlic rice between bowls. Top with the chorizo and beans and charred corn salsa. Spoon over the sour cream and garnish with the remaining coriander. Serve with any remaining lime wedges.