Naked Chipotle Pulled Pork & Bean Burrito Bowl
with Guacamole & Corn Cob
This fun, fresh and fast meal is nothing short of fancy. In 4 easy steps, whip up a deconstructed pork and bean burrito bowl, that has the likes of guacamole, sour cream, salsa and corn in its midsts. This one is a truly a treat!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
black beans
1 cob
corn
1
lime
1
avocado
½ sachet
Mexican Fiesta spice blend
1 packet
pulled pork
½ packet
mild chipotle sauce
(Contains Soy;)
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
coriander
Not included in your delivery
olive oil
30 g
butter
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Drain and rinse black beans (see ingredients). • Halve corn cob. • Slice lime into wedges. • Slice avocado in half and scoop out flesh. • Place avocado in a small bowl, add a good squeeze of lime juice and mash with a fork. Season to taste.
• Add corn and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave corn on high until just tender, 2-4 minutes. • Drain, then return to the bowl and cover to keep warm.
• Meanwhile, in a large frying pan, heat half of the butter and a drizzle of olive oil over medium-high heat. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Cook black beans and Mexican fiesta spice blend, stirring, until fragrant, 1-2 minutes. • Add pulled pork, stirring, until heated through, 1-2 minutes. • Remove from heat, then add mild chipotle sauce (see ingredients), the brown sugar and a splash of water, tossing to combine.
• Microwave rice until steaming, 2-3 minutes. • Divide rice and chipotle pulled pork between plates. • Top with Cheddar cheese, tomato salsa and sour cream. • Serve with corn cob, guacamole and any remaining lime wedges. • Top corn cobs with the remaining butter. • Tear coriander over to serve. Enjoy!