Beef & Bean Burrito Bowl
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Beef & Bean Burrito Bowl

Beef & Bean Burrito Bowl

with Radish-Corn Salsa, Smokey Aioli & Pickled Onion

Simmer beef, hearty kidney beans 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.

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1

carrot

1 packet

red kidney beans

1

red onion

1 tin

sweetcorn

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

coriander

1 packet

beef mince

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tbs

white wine vinegar

⅓ cup

water (for the beans)

½ tsp

brown sugar

10 g

plant-based butter

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Nutritional Values

Energy (kJ)3684 kJ
Calories880 kcal
Fat33.4 g
of which saturates7.8 g
Carbohydrate96.9 g
of which sugars19.1 g
Dietary Fibre23.5 g
Protein44.4 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
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
2

• While the rice is cooking, drain and rinse half the red kidney beans. • Grate carrot. Set aside. • Roughly chop tomato. • Thinly slice red onion & radish.

3
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. • In a medium bowl add radish and sweetcorn. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

4
4

• 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.

5
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), brown sugar and plant-based butter. Simmer until slightly thickened, 1-2 minutes. Season to taste.

6
6

• Divide garlic rice between bowls. • Top with beans, beef, radish-tomato salsa and pickled onion. • Serve with plant-based coconut yoghurt. Enjoy!