Salt & Chilli Burrito Bowl

Name: Salt & Chilli Burrito Bowl
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mash Direct Salt and Chilli wedges; For the chilli:; 1 tsp olive oil; 1 shallot, peeled and finely chopped; 250g Quorn mince; 100ml vegetable stock; 2 garlic cloves, crushed; 1 tbsp tomato puree; 2 teaspoons cayenne pepper; 1 small chilli, finely chopped; 400g tin black beans; freshly milled salt and pepper; To serve:; 1 avocado, cut in half, stone removed and diced; 60g cherry tomatoes, cut in half; 2 jalapeño peppers (optional), roughly chopped; 1 tbsp crème fraîche or sour cream; a small handful of fresh coriander, roughly chopped; 2 tbsp Mash Direct coronation coleslaw

Serves: 2

Ready in: 30 to 60 mins

Know your nutrients

Calories

266 -

Fat

13g -

Saturates

1.4g -

Sugars

15.7g -

Salt

0.06g -

Protein

4g -

Carbs

35.2g -

Fibre

1.4g -

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This heart Mexican-themed bowl is sure to warm you up on chilly nights, or when you just fancy a bit of comfort food. Using Quorn mince, it's also a great recipe for Meat-free Monday!

Salt & Chilli Burrito Bowl Recipe: Veggie

Ingredients
Method

Ingredients:

1 packet Mash Direct Salt and Chilli wedges

For the chilli:

1 tsp olive oil
1 shallot, peeled and finely chopped
250g Quorn mince
100ml vegetable stock
2 garlic cloves, crushed
1 tbsp tomato puree
2 teaspoons cayenne pepper
1 small chilli, finely chopped
400g tin black beans
freshly milled salt and pepper

To serve:

1 avocado, cut in half, stone removed and diced
60g cherry tomatoes, cut in half
2 jalapeño peppers (optional), roughly chopped
1 tbsp crème fraîche or sour cream
a small handful of fresh coriander, roughly chopped
2 tbsp Mash Direct coronation coleslaw

method:

Pre heat an oven to 200C/Gas 6, and cook the salt and chilli wedges as per packet instructions.
Heat the olive oil in a large non-stick frying pan and gently fry the chopped shallot for a few minutes until soft. Add the mince, breaking it up with a spoon as it cooks and browns.
Stir in the vegetable stock, garlic, tomato purée, cayenne, chilli, a little salt and pepper and bring to a boil. Reduce the temperature to a low setting and simmer for 10 minutes, until the sauce thickens.
Stir in black beans and warm. Taste and adjust seasoning if necessary.
To serve, arrange the cooked wedges into a bowl and sprinkle with avocado, tomato, jalapeños, drizzle with creme fraiche and sprinkle with coriander. Serve with coleslaw on the side.

Print Recipe www.mashdirect.com/