Tex-Mex Black Bean Burrito Bowl
with Tomato Salsa, Rapid Rice & Sour Cream- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
A burrito in a bowl might sound a little far-fetched but we’ve done the impossible. We've made a saucy black bean mix spiced with our popular Tex-Mex spice and cooled down by fluffy rice. What burrito is complete without a fresh salsa, so whip up one in no time with sweetcorn and baby spinach. Add the sour cream and a sprinkle of Cheddar for fun and there you have it, a burrito in a bowl!
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
vegetable stock powder
1
carrot
1 tin
sweetcorn
1 bag
baby spinach leaves
1 tin
black beans
1 packet
tomato paste
½ packet
mild chipotle sauce
(Contains: Soy;)
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. Add vegetable stock powder and stir to combine.
While rice is cooking, grate carrot. Drain sweetcorn. Roughly chop baby spinach leaves. Drain and rinse black beans. • In a medium bowl, add sweetcorn, spinach, a drizzle of the white wine vinegar and a drizzle of olive oil. Season and set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Add carrot and black beans, and cook until softened, 2-3 minutes. • Add tomato paste, Tex-Mex spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, add mild chipotle sauce (see ingredients), the water and the butter and cook, stirring, until slightly thickened, 1-2 minutes. Season.
TIP: The spice blend and chipotle sauce are slightly spicy, add more or less to your taste!
• Divide rapid rice, Tex-Mex black beans and spinach salsa between bowls. • Sprinkle over shredded Cheddar cheese. Top with light sour cream to serve. Enjoy!
