Re-fried Bean Burrito Bowl

with Avocado
Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!
Cals 960 · Prot 26 · Carbs 155 · Fat 32
Vegan
Try Hello Chef Now
30 min
photo
Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!
Cals 960 · Prot 26 · Carbs 155 · Fat 32
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Re-fried Beans
Red kidney beans
240 Grams
Olive oil
2 Tbsp
Shallots
1 Piece
Chipotle powder
2 Grams
Garlic powder
5 Grams
Cumin powder
2 Grams
Water
300 ML
Vegetable stock cube
0.5 Piece
Vegetables
Red onion
2 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Fajita seasoning
10 Grams
Avocado
Avocado
1 Piece
Lime
1 Piece
Garlic cloves
1 Piece
Salt
0.5 Tsp
Extras
Brown rice
150 Grams
Hot tomato salsa
60 Grams
Fresh coriander
15 Grams
Nachos
80 Grams

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, fajita seasoning and hot tomato salsa!

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana for company.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Peel and finely chop the shallots. Peel and slice the red onions into rings. Deseed and slice the peppers into strips. Drain and rinse the red kidney beans
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2 Simmer

Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallotschipotle powder (spicy!)garlic powder and cumin powder and cook for 2 min. Add the measured waterstock cube and drained red kidney beans. Simmer for 15-20 min. 
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3 Boil rice

Meanwhile, bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.
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4 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and pepper and fry for 5 min. Add the fajita seasoning (spicy!) and fry for 2 min further. Season with salt and pepper.
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5 Smash avocado

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it into a bowl. Juice the lime directly into the bowl. Peel and mince the garlic directly into the bowl. Season with salt and mash with a fork until smooth. 
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6 Serve

Using a potato masher, mash the beans until almost smooth. Divide the drained rice among bowls and arrange the stir-fried vegetables, avocado, beans and hot salsa (spicy!) over the top. Garnish with the coriander leaves. Serve the nachos alongside.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, fajita seasoning and hot tomato salsa!

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana for company.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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