Impossible™ Beef Burrito Bowls
with Charred Corn & Jalapeño Salad
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Burrito is basically shorthand for bring it on: meat, beans, rice, and whatever fresh veggies you want to throw its way. This bowl version features plant-based beef, late-harvest corn and sharply spicy jalapeño, beautifully balanced with sour cream and lime.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Lime
- 🌶️ 1 Jalapeño pepper
- 14g Cilantro
- 1 Ear of corn
- 1 Head of lettuce
- 398ml Black beans (canned)
- 160g White rice
- 30ml Tomato paste
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Soy
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
26 g
Saturated Fat
9 g
Sodium
1330 mg
Total Carb
140 g
Sugars
13 g
Protein
43 g
Fibre
28 g
Preparation
Cook the rice
- Drain and rinse the black beans.
- 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 add ½ the black beans. Let sit, covered, for 5 min. Fluff the rice.
Sear the corn
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the corn and cook, 2 to 3 min. per side, until beginning to brown.
- Transfer to a cutting board. Once cool enough, cut the kernels off the cob.
- Wipe out and reserve the pan.
Cook the crumbled patties
- Crumble the patties.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the tomato paste and spices. Cook, stirring often, 30 sec. to 1 min., until dark red.
- Add ¼ cup water (double for 4 portions) and cook, stirring occasionally, 1 to 2 min., until combined.
Make the salad
- Thinly slice the lettuce crosswise.
- Juice the lime.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- Pick the cilantro leaves off the stems.
- In a medium bowl, combine the lettuce, corn, jalapeño, lime juice, remaining black beans, ½ the cilantro, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the crumbled patties and salad.
- Dollop with the sour cream.
- Garnish with the remaining cilantro. Bon appétit!
