Chorizo, Avocado and Bean Burrito Bowl
with Tortilla Dippers and Rice
Smoky-tasting with a spicy kick, Mexican spice mix gives any dish a tasty boost. Made with herbs and spices common in Mexican cuisine, this spice mix contains ingredients such as chillies, cumin seeds, paprika and thyme, making it the perfect match for tacos and quesadillas, as well as pasta sauces and stews.
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
1 unit(s)
Avocado
75 grams
Soured Cream
(Contains Milk)
90 grams
Diced Chorizo
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
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).
When the butter has melted, 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 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.
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.
Add the chorizo and fry until it starts to brown, 3-4 mins. Stir in 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.
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.
Fluff up the garlic rice with a fork and share between your bowls.
Spoon over the chorizo and 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!
Step 4 MOD: If you’re adding chorizo, add it to the pan before the garlic. Fry, 3-4 mins, then add the garlic and continue as instructed.
