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Mexican Recipes
Sweet Potato and Refried Bean Burrito Bowl

Sweet Potato and Refried Bean Burrito Bowl

with Soured Cream and Cheese

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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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

10 grams

Vegetable Stock Paste

1 sachet(s)

Mexican Style Spice Mix

300 grams

Diced Sweet Potato**

30 grams

Tomato Puree

2 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese**

(Contains: Milk)

1 carton(s)

Black Beans

75 grams

Soured Cream**

(Contains: Milk May contain traces of: Milk)

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

100 grams

Basmati Rice

Not included in your delivery

100 milliliter(s)

Water for the Beans

Nutritional information

Energy (kJ)2603 kJ
Energy (kcal)622 kcal
Fat15.5 g
of which saturates8.2 g
Carbohydrate94.4 g
of which sugars17.3 g
Dietary Fibre18.5 g
Protein21.9 g
Salt2.5 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 220°C and boil a full kettle. Halve the pepper and discard the core and seeds. Slice into thin strips.

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

c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins.

d) Meanwhile, peel and grate the garlic (or use a garlic press).

2

a) Meanwhile, when boiling, pour the water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

b) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

3

a) Drain and rinse the black beans in a sieve. Put half the black beans in a bowl and mash with a fork or masher until broken up.

b) Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs.

c) Stir in the water for the sauce (see ingredients for amount), vegetable stock paste and black beans (whole and crushed).

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

4

a) While the beans simmer, grate the cheese.

5

a) Reheat the beans if necessary.

b) Add a splash of water if they're a little dry. Taste and add salt and pepper if needed.

6

a) Divide the rice between your bowls.

b) Top with the refried beans, roasted sweet potato and peppers.

c) Add a dollop of soured cream, then finish with the grated cheese.

Enjoy!

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