Plant-Based Bean Burrito Bowl
with Charred Corn Salsa, Cheese & Pickled Onion
Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce, and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.
The quantities provided above are averages only.
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
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 bag
baby spinach leaves
1
tomato
1
red onion
1 packet
tomato paste
1
carrot
½ packet
mild chipotle sauce
(Contains Soy;)
1 packet
red kidney beans
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tbs
white wine vinegar
20 g
plant-based butter (for the sauce)
½ tsp
brown sugar
⅓ cup
water (for the beans)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. Thinly slice red onion.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season, then sprinkle evenly with Cheddar cheese. Cover with a lid or foil until cheese is slightly melted, 2-3 minutes.
• Divide garlic rice between bowls. Top with beans. • Serve with charred corn salsa. • Top with pickled onion to serve. Enjoy!