Summer Harvest Burrito Bowls
with Fresh Corn, Zesty Beans & Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
We’re declaring open season on burritos, by piling all the bounty of summer into a bowl instead of into a wrap. Warm white rice lays the foundation for fulfillment and flavour, supporting an array of roasted veggies, from freshly shucked corn to sweet pepper to zucchini. Our spin of refried beans sees them mashed with tomato paste, mellow chili seasonings and lots of lime zest and juice for a zippy effect. Aged white cheddar takes it further into the comfort zone.
We will send you:
- 50g Sliced red onions
- 1 Lime
- 1 Zucchini (green, yellow or heirloom)
- 1 Ear of corn
- 1 Sweet pepper
- 540ml Red kidney beans (canned)
- 160g White rice
- 30ml Tomato paste
- 30g Grated aged cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
2 Medium pots
Zester
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
4 g
Sodium
770 mg
Total Carb
114 g
Sugars
12 g
Protein
23 g
Fibre
14 g
Preparation
Cook the rice
Preheat the oven to 450°F. 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, core and thinly slice the sweet pepper. Medium-dice the zucchini. Cut the corn kernels off the cob (shuck if necessary). Zest and quarter the lime. Drain and rinse the kidney beans.
Roast the vegetables
On a lined sheet pan, toss the sweet pepper, zucchini and corn with a drizzle of oil, ½ the spices and S&P. Roast, 5 to 6 min., until beginning to soften. Remove from the oven and top the corn with ½ the cheese. Roast, 4 to 5 min., until tender.
Cook the kidney beans
Meanwhile, in a second medium pot, heat a drizzle of olive oil on medium-high. Sauté the onions, 30 sec. to 1 min., until fragrant. Add the kidney beans, tomato paste, remaining spices and ½ cup water (double for 4 portions). Cook, stirring occasionally, 5 to 7 min., until the liquid has reduced by about ¾. Remove from the heat and mash the kidney beans. Add the lime zest, juice of ½ the lime wedges and S&P; stir well.
Plate your dish
Divide the rice between your bowls. Top with the kidney beans and vegetables. Garnish with the remaining cheese. Serve the remaining lime wedges on the side. Bon appétit!
