Avocado and Bean Burrito Bowl

Hello Fresh Main Mexican

Servings: 4

Source

Ingredients

  • Garlic Clove x6
  • Basmati Rice 200 grams
  • Mixed Beans x2 cartons
  • Medium Tomato x2
  • Lime x2
  • Packet of Tortillas
  • Mexican Style Spice Mix x2 sachets
  • Tomato Puree 60 grams
  • Vegetable Stock Paste 30 grams
  • Avocado x2
  • Soured Cream 150 grams
  • Butter 40 grams
  • Water for the Rice 400 milliliters
  • Honey 2 tbsp
  • Water for the Sauce 300 milliliters
  • Olive Oil for the Dressing 2 tbsp

Instructions

  1. Preheat your oven to 220°C/200°C fan/gas mark 7.
  2. Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter. When the butter has melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
  3. Add 1/4 tsp salt and the water for the rice (see pantry for amount) to the rice and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  4. Meanwhile, drain and rinse the mixed beans in a sieve. Cut the tomato into 1cm chunks. Zest and halve the lime. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the remaining garlic and the Mexican style spice mix to the pan. Fry for 1 min. Stir in the tomato puree, mixed beans, veg stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened, 5-6 mins.
  5. Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Chop the avocado into 1cm chunks. Squeeze half the lime juice into a medium bowl and combine with the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix in the avocado and tomato chunks. When the beans are ready, stir in the lime zest and remaining lime juice. Taste and season with salt and pepper if needed.
  6. Fluff up the garlic rice with a fork and share between your bowls. Spoon over the beans. Top with the soured cream and the tomato and avocado salsa. Serve with the tortilla dippers on the side for dipping and scooping.