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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, 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.

Preparation Time30 minutes


Serving amount

3 clove


1 packet

jasmine rice

1 tin


1 packet

beef mince



1 bag

baby spinach leaves




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

⅓ cup


½ tsp

brown sugar

20 g

plant-based butter

1.25 cup

water (for the rice)


Nutritional Values

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


Medium Pan
Large Non-Stick Pan



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!