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

Chorizo, Sweet Potato and Refried Bean Burrito Bowl

with Chipotle, Soured Cream and Cheese

On the table in less than 25 minutes, this Chorizo, Sweet Potato and Refried Bean Burrito Bowl is quick but still full of flavour. The combination of chorizo, refried beans, roasted sweet potato, cheese and soured cream gives this rice bowl its Mexican inspired twist.

Tags:
Family Friendly
Allergens:
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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

200 grams

Diced Sweet Potato

1 sachet(s)

Central American Style Spice Mix

100 grams

Basmati Rice

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

20 grams

Chipotle Paste

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

30 grams

Mature Cheddar Cheese

(Contains: Milk)

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Beans

1 tbsp

Honey

Nutritional information

Energy (kJ)3362 kJ
Energy (kcal)804 kcal
Fat32.2 g
of which saturates14.3 g
Carbohydrate94 g
of which sugars20.8 g
Dietary Fibre14.9 g
Protein33.7 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Sieve
Lid
Large Saucepan
Bowl
Garlic Press
Medium Saucepan
Grater

Instructions

Roast the Veg
1

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

b) 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 Central American 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, 18-20 mins. 

Rice Time
2

a) Meanwhile, pour the boiled water into a large saucepan with ¼ 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
3

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 chorizo and fry until browned, 3-4 mins.

e) Add the garlic, chipotle paste, tomato puree and remaining Central American style spice mix. Stir-fry for 30 secs, until fragrant.

Simmer the Beans
4

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
5

a) While the beans simmer, grate the cheese.

b) Once the beans are ready, stir in the honey (see pantry for amount).

c) Taste and add salt and pepper if needed. Add a splash of water if the beans are a little too dry.

Serve
6

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

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

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

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