Chipotle Beef Rump Strips Bowl
with avocado, black bean and pico de gallo
The burrito is a staple of Tex-Mex cuisine that originates from Ciudad Juárez in Mexico. These plant-based burrito bowls are filled with zesty lime rice, gorgeous green avocado, chipotle black beans, and another Mexican staple—pico de gallo.
Tags:
Spicy
Allergens:
Soya
•Wheat
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Black Beans
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Tomato
1 unit(s)
Lime
2 sachet(s)
Mexican Style Spice Mix
250 grams
Beef Strips
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Shallot
1 unit(s)
Cucumber
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat3.7 g
of which saturates2.1 g
Carbohydrate93.1 g
of which sugars10.1 g
Dietary Fiber18 g
Protein44.6 g
Cholesterol0 mg
Salt1.77 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Cut the tomato into 1cm chunks.
- Zest and quarter the lime.
- Drain and rinse the black beans.
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken, mexican spices, chilli (add less if you dont like the heat) and half the onion to the pan.
- Season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Once the chicken is cooked, add the chipotle paste and beans to the pan.
- Add a splash of water and cook for 2-3 mins more.
- Season to taste with salt and pepper.
5
- Meanwhile, roughly chop the coriander (stalks and all).
- To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a spoon to scoop out the flesh.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
6
- Divide your lime rice between bowls.
- Top with spoonfuls of chicken and chipotle beans, avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
