Rapido Rainbow Burrito Bowls
with Black Bean Pico de Gallo & Avocado Purée
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
What happens when burritos show their true colours? You get to enjoy a fast, fun, no-fuss night. Line each bowl with pre-cooked rice, adding sautéed black beans and cherry tomatoes for a pico-inspired topping. With lime-cilantro slaw and avocado, you’re rainbow ready.
We will send you:
- 150g Shredded cabbage
- 14g Cilantro
- 50g Sliced red onions
- 140g Cherry tomatoes
- 114g Avocado purée
- 227g Pre-cooked basmati rice
- 398ml Black beans (canned)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
- 30ml Lime juice
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Strainer
Total Fat
12 g
Saturated Fat
2 g
Sodium
1100 mg
Total Carb
84 g
Sugars
6 g
Protein
18 g
Fibre
20 g
Preparation
Make the black bean pico de gallo
- Drain and rinse the black beans.
- Halve the tomatoes.
- Chop the cilantro leaves and stems.
- 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 ½ the cilantro and ½ the lime juice; stir well.
Make the slaw
- In a medium bowl, combine the cabbage, remaining lime juice and cilantro, a drizzle of oil and S&P.
Warm the rice & serve
- Poke small holes in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
- Divide the rice between your bowls.
- Top with the black bean pico de gallo and slaw.
- Dollop with the avocado purée. Bon appétit!
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