Beef & Bean Burrito Bowl
with Radish Salsa, Smokey Aioli & Pickled Onion
Simmer hearty kidney beans and beef with Tex-Mex spices and our mild chipotle sauce and you'll have a dish that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy deliciousness.
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
red kidney beans
1
carrot
1
tomato
1
red onion
1
Red Radish
1 sachet
Tex-Mex spice blend
½ packet
mild chipotle sauce
(Contains Soy;)
1 packet
tomato paste
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 packet
beef mince
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tbs
white wine vinegar
â…“ cup
water (for the beans)
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
10 g
plant-based butter
Nutritional Values
Utensils
Instructions
• 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!
• While the rice is cooking, drain and rinse half the red kidney beans. • Grate carrot. Set aside. • Roughly chop tomato. • Thinly slice red onion and radish.
• 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. • In a medium bowl add radish and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat. • Cook carrot and beef mince (no need for oil), breaking up beef with a spoon, until browned and cooked through, 3-4 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), brown sugar and plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season to taste.
• Divide garlic rice between bowls. • Top with beans, beef, radish-tomato salsa and pickled onion. • Serve with plant-based coconut yoghurt. Enjoy!