Re-fried Bean Burrito Bowl

Name: Re-fried Bean Burrito Bowl with Avocado
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Red kidney beans; 2 Tbsp of Olive oil; 1 Piece of Shallots; 2 Grams of Chipotle powder; 5 Grams of Garlic powder; 2 Grams of Cumin powder; 300 ML of Water; 1 Piece of Vegetable stock cube; 2 Piece of Red onion; 1 Piece of Red pepper; 1 Piece of Yellow pepper; 1 Tbsp of Olive oil; 10 Grams of Fajita seasoning; 1 Piece of Avocado; 1 Piece of Lime; 1 Piece of Garlic cloves; 1 Tsp of Salt; 150 Grams of Brown rice; 60 Grams of Hot tomato salsa; 15 Grams of Fresh coriander; 80 Grams of Nachos

with Avocado

Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!

319 Reviews

Cals 985 · Prot 29 · Carbs 168 · Fat 31

Vegan

30 min

Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!

319 Reviews

Cals 985 · Prot 29 · Carbs 168 · Fat 31

Vegan

Ingredients

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 15*

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

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

Allergens

*15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4122 / 985
Fats (g)	31.3
of which saturated (g)	4.6
Carbohydrates (g)	168
of which sugars (g)	23.1
Fibers (g)	28.2
Proteins (g)	29.2
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Simmer

Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallots, chipotle powder (spicy!), garlic powder and cumin powder and cook for 2 min. Add the measured water, stock cube and drained red kidney beans. Simmer for 15-20 min.

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.

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.

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.

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.

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.

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