Corn burrito bowl with smashed avocado, black beans, brown rice and hot sauce

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Corn
Couple
1 tin
Family
2 tins
Brown rice
Couple
1 bag
Family
1 bag
Garlic
Couple
2 cloves
Family
3 cloves
Tomatoes
Couple
1 tin
Family
2 tins
Black beans
Couple
1 tin
Family
2 tins
Mexican spice
Couple
1 packet
Family
1 packet
Avocado
Couple
1
Family
2
Carrot
Couple
1
Family
2
Lemon
Couple
1/2
Family
1
Coriander*
Couple
All/Half
Family
All/Half
Hot sauce
Couple
1 pottle
Family
1 pottle

Packed with protein and great fats from the avocado this dish is sure to satisfy.

Be warned. The hot sauce is … hot. We attempted to mellow it, but could only do so much without losing the fruitiness of the chili.

*If you’re on the 5-night plan, coriander is a shared ingredient. Use half for this dish.

Instructions

1

Bring a medium pot of salted water to the boil. Cook the rice for 20 to 25 minutes, or until tender.

2

Mince the garlic.

Strain the black beans and corn.

In a medium pot, fry the garlic with a little oil for 30 seconds, then add the tomatoes. Cook for 10 minutes, then toss in the beans, corn and spice mix. Mash the beans and the tomatoes together using a fork or potato masher. There should still be a few whole beans.

Reduce the heat and simmer for 5 minutes.

3

Cut the avocado in half and remove the stone. Scoop out the flesh into a bowl and mash with a fork. Add the lemon juice and a little salt.

Peel and grate the carrot.

4

Roughly chop the coriander and add to the beans and  corn.

5

Serve rice, beans and grated carrot topped with avocado. Add hot sauce, as you like it.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.