Chorizo, Sweet Potato and Refried Bean Burrito Bowl
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Chorizo, Sweet Potato and Refried Bean Burrito Bowl

Chorizo, Sweet Potato and Refried Bean Burrito Bowl

with Soured Cream and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Chorizo, Sweet Potato and Refried Bean Burrito Bowl in just 20-25 minutes for a delicious and speedy meal.

Family Friendly

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 Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1.5 unit(s)

Sweet Potato

1 sachet(s)

Mexican Style Spice Mix

100 grams

Basmati Rice

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

100 milliliter(s)

Water for the Beans


Nutritional information

Energy (kJ)3620 kJ
Energy (kcal)865 kcal
Fat31.9 g
of which saturates14.3 g
Carbohydrate108.5 g
of which sugars20.3 g
Protein35.1 g
Salt5.16 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press
Medium Saucepan


Roast the Veg

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Chop the sweet potatoes into 1cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Pop the sliced pepper and diced sweet potato onto a large baking tray. Drizzle with oil, sprinkle over half the Mexican style spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. 

Rice Time

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Finish the Prep

a) While everything cooks, drain and rinse the black beans in a sieve. Put half into a bowl and mash with the back of a fork.

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

c) Heat a drizzle of oil in a medium saucepan on medium-high heat. 

d) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

e) Next, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs, until fragrant.

Simmer the Beans

a) Once fragrant, stir the water for the beans (see pantry for amount), veg stock paste and black beans (whole and crushed) into the garlic.

b) Bring to the boil, then reduce the heat to medium and simmer until the bean mixture has thickened, 6-8 mins.

Say Cheese

a) While the beans simmer, grate the cheese.

b) Once the beans are ready, taste and add salt and pepper if needed. Add a splash of water if they're a little too dry.


a) When ready, fluff up the rice with a fork and share between your bowls.

b) Top with the refried beans, chorizo and roasted veg.

c) Add a dollop of soured cream, then scatter over the grated cheese.