Spicy Burrito Bowl with Tortilla Chips
with avocado, black beans & cheese
Basmati rice originates from northern India, and its unique flavour has been treasured there for centuries. It accompanies this dish perfectly!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Basmati rice
½ piece
Red onion
½ piece
Garlic
⅓ pack
Black beans
1 sachet(s)
Mexican-style spices
100 g
Passata
25 g
Grated Gouda
(Contains Milk)
5 g
Fresh coriander
(May be present Celery)
½ piece
Tomato
½ piece
Avocado
140 g
Corn
25 g
Sweet chilli tortilla chips
Not included in your delivery
to taste
Extra virgin olive oil
½ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the rice, then crumble in the stock cube (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then drain and set aside (see Tip).
- Chop the onion and crush or mince the garlic.
- Drain and rinse the black beans.
Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.
- Heat a drizzle of sunflower oil in a deep frying pan.
- Fry the onion and garlic for 2 - 3 minutes over medium-high heat. Add the black beans, Mexican-style spices* and passata, then fry for 6 - 8 minutes, stirring regularly.
- Stir in the rice and the cheese and cook for 2 more minutes.
- Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the coriander and dice the tomato.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Drain the corn.
Did you know... this recipe provides more than 250g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.
- Serve the tomato, avocado, corn, coriander and tortilla chips in small bowls.
- Add some extra virgin olive oil to the tomato and avocado as preferred, then season to taste with salt and pepper.
- Serve the tomato rice on deep plates and let everyone garnish their own bowl as preferred.