Avocado and Bean Burrito Bowls
with Tortilla Dippers and Rice
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.
Ingredients
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
(Contains Celery)
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
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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).
Add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add 0.25 tsp salt and the water for the rice (see pantry for amount) to the garlic pan 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 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.
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.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the remaining garlic and the Mexican style spice mix to the pan. Fry for 1 min.
Stir in the tomato puree, mixed beans, vegetable stock paste, water for the sauce and honey (see pantry for both amounts).
Bring to the boil, then simmer until the sauce has thickened, 5-6 mins.
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. Mix in the avocado and tomato.
When the beans are ready, add the lime zest. Squeeze in the remaining lime juice and stir to combine. Taste and season with salt and pepper if needed.
Fluff up the rice with a fork and share between the bowls.
Spoon over the beans. Top with the soured cream and the tomato and avocado salsa.
Serve with the tortilla dippers on the side.
Enjoy!
