Name: Sweet Potato and Refried Beans Burrito Bowl with Sour Cream and Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 300 grams Diced Sweet Potato; 1 pot(s) Mexican Style Spice Mix; 1 carton(s) Black Beans; 2 unit(s) Garlic Clove; 30 grams Tomato Puree; 10 grams Vegetable Stock Paste; 1 unit(s) Lime; 1 unit(s) Spring Onion; 30 grams Mature Cheddar Cheese; 1 pouch(es) Steamed Basmati Rice; 75 grams Soured Cream; 100 milliliter(s) Water for the Beans

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Recipes

Mexican Recipes

Sweet Potato and Refried Beans Burrito Bowl

with Sour 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.

Total25 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

300 grams

Diced Sweet Potato

1 pot(s)

Mexican Style Spice Mix

1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

1 unit(s)

Lime

1 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 pouch(es)

Steamed Basmati Rice

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Beans

Nutritional information

Energy (kJ)1697 kJ

Energy (kcal)406 kcal

Fat14.2 g

of which saturates8.1 g

Carbohydrate45.6 g

of which sugars13.1 g

Dietary Fibre15.4 g

Protein16.9 g

Salt1.04 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 210C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a baking tray with the sweet potato, half of the mexican spice and a drizzle of oil with a generous pinch of salt and pepper. Roast for 18 mins on the top shelf, turning halfway through cooking.

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

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. Heat a drizzle of oil in a medium saucepan on medium high heat. Add the garlic, tomato puree and the remaining Mexican spice. Stir fry for 30 seconds. Add the water (see ingredient list for amount), vegetable stock powder and black beans (whole and crushed). Bring to the boil. Reduce the heat to medium, simmer until the sauce has thickened, 6-8 mins.

Zest the lime and slice into wedges. Trim the spring onion then slice thinly. Grate the cheese.

About 3 minutes before the potatoes and peppers are ready, cook the rice according to pack instructions. Transfer it to a bowl and stir through the lime zest.

Warm the beans up and add a splash of water to them if you need to. Taste and add salt and pepper if you like.

Divide the rice between bowls, top with the beans then add the roasted sweet potato and pepper, then spoon over the sour cream. Top with the grated cheese, lime wedges and spring onion. Enjoy!