Family Tex-Mex Night: Burrito Bowl with Tortilla Chips
build your own & enjoy together!
Everyone at the dinner table, including the youngest chefs in the family, can tailor this meal exactly as they like it! This recipe provides pick 'n' mix toppings so that you can choose how you build your own dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
½ piece
Red onion
½ piece
Garlic
⅓ pack
Black beans
1 sachet(s)
Mexican-style spices
100 g
Passata
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Tomato
½ piece
Avocado
140 g
Corn
25 g
Sweet chilli tortilla chips
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the rice, then crumble in the stock cube (see pantry for amount).
- Cook the rice for 10 - 12 minutes, covered, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Drain and rinse the black beans.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the garlic and onion for 2 - 3 minutes. Add the black beans, Mexican-style spices* and passata, then fry for 6 - 8 minutes, stirring regularly.
- Stir in the rice and the cheese and cook for 2 more minutes. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the coriander and dice the tomato.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Drain the corn.
Did you know... this recipe provides more than 250g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.
- Add some extra virgin olive oil to the tomato and avocado as preferred, then season to taste with salt and pepper.
- Serve all the elements separately at the table and allow everyone to build their own burrito bowl (or if preferred, just plate it directly).
