Naked Chipotle Pulled Pork & Bean Burrito Bowl
with Mashed Avocado & Corn Cob
- Milk
- Soy
- Eggs
- May contain traces of allergens
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 mashed avo, sour cream, relish and corn in its midst. This one is a truly a treat!
Ingredients
1 packet
Black Beans
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Coriander
1
Corn
1 packet
Light Sour Cream
(Contains: Milk;)
1
Lime
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
250 g
Pulled Pork
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
2 packet
Tomato Relish
2
Mashed Avocado
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Drain and rinse black beans.
• Halve corn cob.
• Slice lime into wedges.
• In a small bowl, combine mashed avocado and a good squeeze of lime juice. Season to taste with salt and pepper.
• In a microwave-safe bowl, add corn and a splash of water, 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 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 (see ingredients), stirring until fragrant,
1-2 minutes.
• Add pulled pork and cook, stirring until heated through, 1-2 minutes.
• Remove pan from the heat, then add mild chipotle sauce (see ingredients), the
brown sugar and a splash of water. Stir to combine.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide chipotle pulled pork and rice between bowls.
• Top with mashed avocado, Cheddar cheese, tomato relish, light sour cream and
corn cob. Top corn cobs with the remaining butter.
• Tear over coriander and serve with any remaining lime wedges. Enjoy!
