Pork Chilli and Bacon Cheesy Burritos
with a Limey Avocado Black Bean Salad
This Chilli Pork, Bacon & Cheese Burritos is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Lime
2
Spring Onion
1
Black Beans
60
Mature Cheddar Cheese
(Contains Milk)
2
Garlic Clove
125
Premium Tomato Mix
1
Coriander
1
Cajun Spice Mix
1
Chicken Stock Powder
150
Basmati Rice
120
British Pork Mince
20
Chipotle Paste
32
BBQ Sauce
8
British Streaky Bacon
1
Avocado
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Not included in your delivery
75
Water
300
Water for the Rice
Nutritional information
Utensils
Instructions
Zest and halve the lime and cut into wedges. Trim the spring onions then slice thinly. Drain and rinse the black beans in a sieve. Grate the cheese. Peel and grate the garlic (or use a garlic press). Quarter the tomatoes. Roughly chop the coriander (stalks and all).Heat a drizzle of oil in a saucepan over medium heat. Once hot, add half the spring onion, half the garlic, the cajun spice and cook, stirring, for 1 min.Tip :(add less if you don't like too much heat)
Preheat your oven to 200C. Pour the water for the rice (see ingredients for amount) into the saucepan with the spring onion and spice and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Line a baking tray with foil, lay the bacon on it and bake until golden and crispy, 10-12 mins. Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks.
Add the remaining garlic and chipotle paste and cook, stirring, for 1 minute. Add the water (see ingredients for amount), half the black beans and the bbq sauce, season with salt and pepper and stir until well combined. Simmer until thickened, 5-6 mins. Once the rice is cooked, carefully fluff it up with a fork and stir through the lime zest and half the coriander. Put the tortillas onto a baking tray then pop into the oven for 2-3mins to warm through.
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl and chop into small pieces. Pop into a bowl and mix with the remaining black beans, the tomatoes, the remaining spring onion, the remaining coriander and a squeeze of lime juice. Add a drizzle of olive oil then season with salt and pepper and set aside.
Reheat the chilli if you need to. To assemble, lay a warmed tortilla wrap in the middle of a wide piece of foil. Divide some of rice between them in a line down the middle, then divide the pork mixture and cheese between them then top each with a piece of bacon. Wrap them tightly up in the foil. Alternatively you can serve these as wraps without the foil if you prefer. Serve with any remaining rice on the side with the avocado salad alongside. Enjoy!
