BBQ Loaded Burrito Bowl

Bring those Mexican flavours closer to home with this tasty recipe! A bowl of goodness loaded with plant-based protein, guacamole, our BBQ baked beans and more… an evening full of fiesta!

30 mins

2 people

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INGREDIENTS

100g Mr Organic Chickpea Rice

1 red pepper

1 tbsp of Mr Organic Rapeseed oil

2 tbsp of Mr Organic tomato paste

1 tbsp chipotle paste or 1 tsp hot sauce

Salt and pepper to taste

1 tin of Mr Organic BBQ Baked Beans

1-2 small tortilla wraps

2 tbsp canned sweetcorn, drained

2 tbsp pickled jalapeno

Fresh slices of 1 avocado or 2 tbsp of guacamole

A drizzle of hot sauce & vegan sour cream + freshcoriander to serve

METHOD

1. Start by cooking your chickpea rice according to packaging instructions, then drain and set aside.

2. In the meantime, heat the rapeseed oil in a non-stick pan over high heat and fry the sliced red pepper for 4-5 minutes or until it begins to soften, then add the tomato paste and chipotle paste plus 2-3 tablespoons of water and stir everything to evenly coat the peppers. Cook for 5 more minutes on a low heat until the peppers are softened. Take the pan from the heat and season with a little salt and pepper.

3. In a saucepan, heat your BBQ baked beans to your desired temperature and place the tortilla wraps into the oven at 150C. Bake them for a few minutes or until crunchy, then break them into smaller pieces to serve with your burrito bowl.

4. Its time to assemble! You can either load each ingredient separately, or combine it all together into a big burrito flavoured bowl – its up to you! Place the chickpea rice into the bowl, then top with the spicy peppers and BBQ baked beans and add your tortilla chunks to a corner of the bowl.

5. Sprinkle the sweetcorn and jalapenos on top, add a dollop of guac or fresh avocado slices and finish off with a drizzle of hot sauce, vegan sour cream and fresh coriander to serve.