Rainbow Burrito Bowls
with Black Bean Pico de Gallo & Avocado Purée
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
What happens when burritos show their true colours? You get to enjoy a fun, no-fuss night. Line each bowl with rice, adding sautéed black beans and cherry tomatoes for a pico-inspired topping. With lime-cilantro slaw and dollops of avocado purée, you’re rainbow ready.
We will send you:
- 2 Limes
- 14g Cilantro
- 140g Cherry tomatoes
- 150g Shredded cabbage
- 50g Sliced red onions
- 398ml Black beans (canned)
- 160g White rice
- 114g Avocado purée
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
2 g
Sodium
1110 mg
Total Carb
120 g
Sugars
7 g
Protein
21 g
Fibre
22 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, drain and rinse the black beans.
- Juice the limes.
- Halve the tomatoes.
Make the slaw
- Chop the cilantro leaves and stems.
- In a medium bowl, combine the cabbage, ½ the lime juice, ½ the cilantro, a drizzle of oil and S&P.
Make the black bean pico de gallo
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the black beans, tomatoes, spices and S&P.
- Sauté, 2 to 3 min., until combined and warmed through.
- Add the remaining cilantro and lime juice; stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the black bean pico de gallo and slaw.
- Dollop with the avocado purée. Bon appétit!
