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Chorizo Burrito Bowl

Chorizo Burrito Bowl

with Charred Corn Salsa, Chipotle Black Beans and Sweet Potato

This Chorizo Burrito Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!


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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Sweet Potato

1 sachet(s)

Roasted Spice and Herb Blend

100 grams

Basmati Rice

160 grams


1 unit(s)

Garlic Clove

¾ carton(s)

Black Beans

125 grams

Baby Plum Tomatoes

1 unit(s)


20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

200 milliliter(s)

Water for the Rice

1 tsp


100 milliliter(s)

Water for the Beans

10 grams



Nutritional information

Energy (kJ)3344 kJ
Energy (kcal)799 kcal
Fat31.7 g
of which saturates13.7 g
Carbohydrate97.3 g
of which sugars19.4 g
Protein29.6 g
Salt4.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Garlic Press
Potato Masher


Roast the Sweet Potato

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

Chop the sweet potato into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Cook the Rice

In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt 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).

Get Charring

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chorizo and sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the corn cooks, peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve. 

Zest and quarter the lime. Halve the baby plum tomatoes.

Time to Salsa

Once the corn has charred, remove from the heat. 

In a medium bowl, combine the charred corn, tomatoes, a pinch of sugar (if you have any), a drizzle of olive oil and a good squeeze of lime juice.

Season with salt and pepper, mix well together and set aside for later.

Mash your Beans

Return the (now empty) frying pan back to medium-high heat with a drizzle of oil. Once hot, add the black beans and garlic. Fry until fragrant, 1 min.

Roughly mash half the beans using a potato masher or the back of a fork. Stir in the chipotle, veg stock paste, sugar and water for the beans (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once thickened, stir in the butter (see pantry for amount) and a squeeze of lime juice. Tast and season with salt, pepper and more lime juice if needed.

Serve Up

Stir the lime zest through the rice, then share the zesty rice between your serving bowls.

Top with the black beans, corn salsa and roasted sweet potato in separate sections. 

Drizzle over the soured cream and serve with remaining lime wedges for squeezing over.