HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRice And Kidney Bean Burrito Bake
Rice and Kidney Bean Burrito Bake

Rice and Kidney Bean Burrito Bake

with Roasted Sweet Potato & Red Pepper

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At HelloFresh we think it’s no bad thing to do things a little differently, and tonight’s recipe is a case in point. Packed with fresh flavours and good for you ingredients, think of this dish as a deconstructed burrito in a bowl! Give this dish centre-stage on your kitchen table, share between bowls and enjoy in a traditional, communal style!


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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Red Pepper

1 pot(s)

Cajun Style Spice Mix

1 unit(s)


1 unit(s)

Garlic Clove

1 sachet

Vegetable Stock Powder


150 grams

Basmati Rice

½ unit(s)


150 grams

Sour Cream


1 unit(s)


1 pack(s)

Red Kidney Beans

1 bunch(es)


2 block(s)

Mature Cheddar Cheese


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4092 kJ
Energy (kcal)978 kcal
Fat43.0 g
of which saturates19.0 g
Carbohydrate114 g
of which sugars20.0 g
Protein31 g
Salt2.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 2cm cubes (no need to peel!). Halve the pepper and discard the core and seeds, chop into 2cm pieces. Pop the potato and pepper on a baking tray, drizzle with oil and sprinkle over the cajun spice mix. TIP: Use less spice if you don't like heat. Toss and roast on the top shelf of your oven, 20-25 mins, turn halfway through cooking.


Meanwhile, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Heat a frying pan over medium heat and add the onion and cook, stirring regularly, until softened, 5 mins. Add the garlic and cook for a further 1 minute. Pour the water for the rice (see ingredients for amount) into the saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins.


Zest and halve the lime. Put the sour cream in a bowl and stir in the lime zest. Season with salt and pepper and stir together. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks. Put the avocado into a bowl and squeeze over half the lime juice.


Drain and rinse the kidney beans in a colander. Roughly chop the coriander (stalks and all). Grate the cheddar cheese. Preheat your grill to high. Once the rice is cooked, stir through the kidney beans, remaining lime juice and half the coriander, then transfer to an ovenproof dish.


Add the roasted vegetables to the dish with the rice and gently combine everything together. Sprinkle over the grated cheese and pop the dish under your grill until the cheese is bubbling, 3-4 mins.


Remove from your grill and scatter over the avocado. Dollop the sour cream across the top and sprinkle with the remaining coriander. Share between your bowls. Enjoy!