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Plant-Based Bean & Beef Mince Burrito Bowl
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Plant-Based Bean & Beef Mince Burrito Bowl

Plant-Based Bean & Beef Mince Burrito Bowl

with Charred Corn Salsa, 'Cheeze' & Pickled Onion

Allergens:
Soy

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
DifficultyEasy

Ingredients

Serving amount

3

garlic

1

basmati rice

1

sweetcorn

1

beef mince

1

carrot

1

baby spinach leaves

1

tomato

1

red onion

1

mild chipotle sauce

(Contains Soy;)

1

tomato paste

Not included in your delivery

olive oil

white wine vinegar

water

1

brown sugar

plant-based butter

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Nutritional Values

Energy (kJ)3459 kJ
Calories0 kcal
Fat24.6 g
of which saturates10.2 g
Carbohydrate101.4 g
of which sugars19.3 g
Dietary Fibre0 g
Protein46.3 g
Cholesterol0 mg
Sodium1580 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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!

2

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added beef mince, drain and rinse half red kidney beans.

3

• 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 spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Heat a large frying pan over medium-high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. Add carrot and cook until tender, 2-3 minutes.

5

• 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), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season to taste.

6

• Divide garlic rice between bowls. • Top with beans, charred corn salsa and pickled onion. • Sprinkle over plant-based grated cheese to nserve. Enjoy!