Healing Burrito Bowl Inspired by Mega Latias

Name: Healing Burrito Bowl Inspired by Mega Latias with avocado and pico de gallo
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: 150 grams Rice; 1 pack(s) Black Beans; 2 sachet(s) Chipotle Paste; 1 unit(s) Avocado; 1 unit(s) Onion; 1 unit(s) Tomato; 1 unit(s) Lime; 5 grams Coriander; 1 unit(s) Chilli; 1 pack(s) Sweetcorn; to taste Salt; to taste Pepper; to taste Water; to taste Oil

with avocado and pico de gallo

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This nourishing burrito bowl—filled with vibrant veg—might just have healing powers to rival those of Mega Latias!

Tags:

Veggie

•Spicy

•Vegan

•Family Friendly

The quantities provided above are averages only.

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 pack(s)

Black Beans

2 sachet(s)

Chipotle Paste

1 unit(s)

Avocado

1 unit(s)

Onion

1 unit(s)

Tomato

1 unit(s)

Lime

5 grams

Coriander

1 unit(s)

Chilli

1 pack(s)

Sweetcorn

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)3483 kJ

Energy (kcal)832 kcal

Fat27.6 g

of which saturates4 g

Carbohydrate114.6 g

of which sugars12.7 g

Dietary Fiber24.3 g

Protein21.1 g

Salt3.6 g

Trans Fat3.2 g

Potassium807.8 mg

Calcium41.6 mg

Iron1 mg

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

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).

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 and sweetcorn (keep separate).
Halve the chilli and discard the core and seeds. Finely chop.

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the sweetcorn, chilli (use less if you don't like spice) and half the onion.
Fry until softened, 5-6 mins.
Season with salt and pepper.

Once the veg is softened, add the chipotle paste to the pan along with the beans.
Add a splash of water and cook for 2-3 mins more.
Season to taste with salt and pepper.

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.