Naked Chipotle Pulled Pork & Bean Burrito Bowl

Name: Naked Chipotle Pulled Pork & Bean Burrito Bowl with Guacamole & Corn Cob
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet black beans; 1 cob corn; 1 lime; 1 avocado; 30 g butter; ½ sachet Mexican Fiesta spice blend; 1 packet pulled pork; ½ packet mild chipotle sauce; 1 tsp brown sugar; 1 packet microwavable basmati rice; 1 packet Cheddar cheese; 1 sachet Tomato Salsa; 1 packet Light Sour Cream; 1 packet coriander

with Guacamole & Corn Cob

Get up to $200 off!

This fun, fresh and fast meal is nothing short of fancy. In 4 easy steps, whip up a deconstructed pork and bean burrito bowl, that has the likes of guacamole, sour cream, salsa and corn in its midsts. This one is a truly a treat!

Tags:

Spicy

Allergens:

Milk

•Soy

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

black beans

1 cob

corn

lime

avocado

½ sachet

Mexican Fiesta spice blend

1 packet

pulled pork

½ packet

mild chipotle sauce

(Contains: Soja;)

1 packet

microwavable basmati rice

(Contains: Soja;)

1 packet

Cheddar cheese

(Contains: Milk;)

1 sachet

Tomato Salsa

(May be present: Latte, Uova, Kaschunüsse, Walnut, Mandeln, Macadamia.)

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

coriander

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)4683 kJ

Calories1119 kcal

Fat56 g

of which saturates22.6 g

Carbohydrate87.6 g

of which sugars16.7 g

Dietary Fibre25.8 g

Protein59.6 g

Sodium1695 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain and rinse black beans (see ingredients). • Halve corn cob. • Slice lime into wedges. • Slice avocado in half and scoop out flesh. • Place avocado in a small bowl, add a good squeeze of lime juice and mash with a fork. Season to taste.

• Add corn and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave corn on high until just tender, 2-4 minutes. • Drain, then return to the bowl and cover to keep warm.

• Meanwhile, in a large frying pan, heat half of the butter and a drizzle of olive oil over medium-high heat. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Cook black beans and Mexican fiesta spice blend, stirring, until fragrant, 1-2 minutes. • Add pulled pork, stirring, until heated through, 1-2 minutes. • Remove from heat, then add mild chipotle sauce (see ingredients), the brown sugar and a splash of water, tossing to combine.

• Microwave rice until steaming, 2-3 minutes. • Divide rice and chipotle pulled pork between plates. • Top with Cheddar cheese, tomato salsa and sour cream. • Serve with corn cob, guacamole and any remaining lime wedges. • Top corn cobs with the remaining butter. • Tear coriander over to serve. Enjoy!