Beef & Bean Burrito Bowl

Name: Beef & Bean Burrito Bowl with Radish Salsa, Smokey Aioli & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 clove garlic; 1 packet basmati rice; 1.5 cup water (for the rice); 1 packet red kidney beans; 1 carrot; 1 red onion; 1 tin sweetcorn; 1 tbs white wine vinegar; 1 sachet Tex-Mex spice blend; ½ packet mild chipotle sauce; 1 packet tomato paste; ⅓ cup water (for the beans); ½ tsp brown sugar; 10 g plant-based butter; 1 packet Plant-Based Smokey Aioli; 1 packet coriander; 1 packet beef mince

with Radish Salsa, Smokey Aioli & Pickled Onion

Get up to $200 off!

Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a beef protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy deliciousness.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Allergens:

Soy

The quantities provided above are averages only.

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 packet

red kidney beans

carrot

red onion

1 tin

sweetcorn

1 sachet

Tex-Mex spice blend

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

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

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

Cooking Steps

• 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 & 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 sweetcorn. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

• In a large frying pan, heat a drizzle of olive oil over 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.