Sweet Potato and Refried Bean Burrito Bowl
with Chipotle, Soured Cream and Cheese
- Milk
- May contain traces of allergens
- Celery
On the table in less than 25 minutes, this Sweet Potato and Refried Bean Burrito Bowl is quick but still full of flavour. The combination of refried beans, roasted sweet potato, cheese and soured cream gives this rice bowl its Mexican inspired twist.
Ingredients
1 unit(s)
Bell Pepper
(May be present: Celery)
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)
Not included in your delivery
100 milliliter(s)
Water for the Beans
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
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.
a) Meanwhile, pour the boiled water into a large saucepan with 0.25 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.
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 garlic, chipotle paste, tomato puree and remaining Central American style spice mix. Stir-fry for 30 secs, until fragrant.
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.
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 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 and roasted veg.
c) Add a dollop of soured cream, then scatter over the grated cheese.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-seasoned, satisfying bowl with a good depth of flavour from the chipotle, spices, and refried beans.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for a weeknight meal.
- Suggestions: Reduce the chipotle paste or spice mix if cooking for children or those sensitive to heat; using just half still delivers plenty of flavour. Adding smashed avocado is a popular way to complement the spice, and some found that tortilla crisps or sweetcorn added a welcome crunch.
- Next-day meals: The dish is filling enough that some found it stretched to two servings, and the bean mixture keeps well for next-day lunches.
- Portions: Consider cooking extra rice if serving three or more, as some found the included amount a little short.
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