Plant-Based Bean & Beef Mince Burrito Bowl
with Charred Corn Salsa, Coconut Yoghurt & Pickled Onion
Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a
protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy,
cheezy deliciousness.
We’ve replaced the plant-based grated cheese in this recipe with plant-based coconut yoghurt due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 packet
beef mince
1
carrot
1 bag
baby spinach leaves
1
tomato
1
red onion
½ packet
mild chipotle sauce
(Contains Soy;)
1 packet
tomato paste
1 packet
red kidney beans
1 sachet
Tex-Mex spice blend
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
Not included in your delivery
olive oil
1 tbs
white wine vinegar
â…“ cup
water
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
plant-based butter
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Instructions
Step 1 • Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, drain sweetcorn. • Drain and rinse half the 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.
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Add carrot, stirring, until tender, 2-3 minutes.
• 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.
• Divide garlic rice between bowls. • Top with beans, charred corn salsa and pickled onion. • Dollop plant-based coconut yoghurt to serve. Enjoy!