Chorizo Burrito Bowl

Name: Chorizo Burrito Bowl with Charred Corn Salsa, Garlic Rice & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Basmati Rice; 250 g Mild Chorizo; 1 packet Enchilada Sauce; 1 Lime; 1 packet Black Beans; 1 packet Light Sour Cream; 1 packet Coriander; 1 sachet Tex-Mex Spice Blend; 2 Garlic; 1 tin Sweetcorn; 1 Cucumber; 1 Tomato

with Charred Corn Salsa, Garlic Rice & Sour Cream

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Allergens:

Milk

The quantities provided above are averages only.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 packet

Enchilada Sauce

(May be present: Milk, Almond, Cashew, Eggs, Macadamia, Walnut.)

Lime

1 packet

Black Beans

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Coriander

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Garlic

1 tin

Sweetcorn

Cucumber

Tomato

Nutritional Values

Calories961 kcal

Energy (kJ)4020 kJ

Fat38.2 g

of which saturates15.6 g

Carbohydrate97.5 g

of which sugars13.3 g

Dietary Fibre20.3 g

Protein47.4 g

Sodium2460 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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 salt 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 medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl. TIP: Cover the pan with a lid if the kernels are jumping out.

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

SPICY! The spice blend is hot, use less if you're sensitive to heat. Heat a drizzle of olive oil to a medium-high heat with a drizzle of olive oil. Add the chorizo and cook until golden, 3-4 minutes. Add the Tex-Mex spice blend and black beans, and cook, until fragrant, 1 minute. Cook the enchilada sauce until heated through, 2-3 minutes.

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

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