Skip to main content
Avocado and Bean Burrito Bowl
Avocado and Bean Burrito Bowl

Avocado and Bean Burrito Bowl

with Tortilla Dippers and Rice

Vibrant with vegetables, this Avocado and Bean Burrito Bowl is a colourful and comforting dinner. The combination of spiced beans, avocado, tomato salsa and tortilla dippers give this rice bowl its Mexican inspired twist.

Tags:
Veggie
Family Friendly
Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

100 grams

Basmati Rice

1 carton(s)

Mixed Beans

1 unit(s)

Medium Tomato

1 unit(s)

Lime

3.96 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

30 grams

Tomato Puree

15 grams

Vegetable Stock Paste

1 unit(s)

Avocado

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

20 grams

Butter

200 milliliter(s)

Water for the Rice

1 tbsp

Honey

150 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat38.7 g
of which saturates14.6 g
Carbohydrate103.5 g
of which sugars15.3 g
Dietary Fibre7.7 g
Protein22.6 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Measuring Jug
Garlic Press
Medium Saucepan
Lid
Zester
Sieve
Baking Tray
Large Frying Pan
Medium Bowl

Instructions

Start the Garlic Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). 

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Prep Time
2

Add 1/4 tsp salt and the water for the rice (see pantry for amount) to the rice and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain and rinse the mixed beans in a sieve. Cut the tomato into 1cm chunks. Zest and halve the lime.

Make your Tortilla Dippers
3

Next, cut each tortilla (2 per person) into 8 triangles (use scissors if easier).

Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary. 

Bake on the top shelf in the oven until lightly golden brown and crispy, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

While the tortillas bake, heat a drizzle of oil in a large frying pan on medium-high heat. 

Cook the Beans
4

Once the oil is hot, add the remaining garlic and the Mexican style spice mix to the pan. Fry for 1 min. 

Stir in the tomato puree, mixed beans, veg stock paste, honey and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until the sauce has thickened, 5-6 mins. 

Time to Salsa
5

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Chop the avocado into 1cm chunks. 

Squeeze half the lime juice into a medium bowl and combine with the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix in the avocado and tomato chunks. 

When the beans are ready, stir in the lime zest and remaining lime juice. Taste and season with salt and pepper if needed. 

Serve
6

Fluff up the garlic rice with a fork and share between your bowls.

Spoon over the beans. Top with the soured cream and the tomato and avocado salsa. 

Serve with the tortilla dippers on the side for dipping and scooping. 

Enjoy!

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw