Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Mini red potatoes
Couple
1 bag
Family
1 bag
Tomato
Couple
2
Family
3
White mushrooms
Couple
1 bag
Family
1 bag
Bacon glaze
Couple
1 pottle
Family
1 pottle
Black beans
Couple
1 tin
Family
2 tins
Avocado
Couple
1
Family
2
Coriander*
Couple
All/Half
Family
All/Half
BBQ sauce
Couple
1 pottle
Family
1 pottle

This dish is Tex-Mex with a splash of New Zealand.

*If you’re on the 5 night or Wellington plan, coriander is shared ingredient, half for each dish.

 

Instructions

1

Preheat the oven to 190 degrees Celsius.

2

Bring a medium pot of salted water to boil.

Halve the potatoes (or cut into thirds, if they’re larger) and cook for about 18 to 20 minutes, until just cooked. Strain and allow to cool slightly.

3

Remove the cores from the tomatoes, then cut in half and lay on a baking tray, flesh side up. Season with a little olive oil, salt and black pepper. Roast for about 5 minutes before adding the mushrooms (see step 4).

4

Wash the mushrooms, toss with bacon glaze and lay on the baking tray. Tip any excess glaze (from the bottom of the bowl) over the tomatoes. Roast the mushrooms and tomatoes for another 8 to 10 minutes.

5

Cut the avocado in half and remove the stone. Scoop out the flesh into a bowl and season with salt. Mash with a fork.

Wash and dry the coriander. Reserve some leaves for garnish, then chop it all (including the stalks). Add it to the guacamole. Taste and add more salt, if needed.

6

Open and strain the beans.

Heat a large fry pan to medium-high heat and add the cooked potatoes. Break them a little, then fry for about 5 minutes, until crispy. Add the beans and warm through. Remove the pan from the heat and toss in BBQ sauce.

7

Serve BBQ hash topped with tomato, bacon mushrooms and guacamole. Sprinkle over with coriander, then smash it together before eating.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

This week's recipe

Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

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.