Cal Smart Chipotle Beef Burrito Bowls
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Cal Smart Chipotle Beef Burrito Bowls

Cal Smart Chipotle Beef Burrito Bowls

with Guacamole and Pickled Jalapeños

This bowl packs in all the flavours of a burrito: Mexican-style rice, charred veggies, zippy guac, spicy pickled jalapeños and garlicky, smoky beef! No tortilla? No problem!

Tags:
Spicy
Calorie Smart
Quick
Allergens:
Sulphites
Milk
Egg
Mustard
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

0.38 cup

Parboiled Rice

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

3 unit

Garlic, cloves

56 g

Corn Kernels

1 unit

Sweet Bell Pepper

1 unit

Jalapeño

2 tbsp

White Wine Vinegar

(Contains Sulphites)

3 tbsp

Guacamole

1 unit

Chicken Broth Concentrate

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

½ unit

Red Onion

Not included in your delivery

½ tbsp

Oil*

½ tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate58 g
Sugar13 g
Dietary Fiber5 g
Protein31 g
Cholesterol85 mg
Sodium1020 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Small pot
Small Bowl
Large Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Peel, then mince or grate garlic.Heat a medium pot over medium heat.When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then half the garlic, half the Enchilada Spice Blend and half the rice (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Pickle jalapeños
3

Add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat.Transfer pickled jalapeños, including pickling liquid, to a small bowl.Place in the fridge to cool.

Cook veggies
4

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tsp (2 tsp) oil, then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.Season with salt and pepper.Transfer veggies to a large bowl, then cover to keep warm.

Cook beef
5

Add 1/2 tsp (1 tsp) oil to the same pan, then beef, remaining garlic and remaining Enchilada Spice Blend. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.**Season with salt and pepper.Add 1/4 cup (1/2 cup) water and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min.Remove the pan from heat.

Finish and serve
6

Stir together guacamole and 1 tsp (2 tsp) pickling liquid in another small bowl.Fluff rice with a fork.Divide rice, veggies and beef between bowls.Top with as many pickled jalapeños as desired.Dollop guacamole over top.

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