We've brought together all the flavours of a burrito – but with a healthier twist! Fibre-packed homemade refried beans, a refreshing cherry tomato salsa, paprika-roasted veg plus a zesty lime yoghurt will ensure a fiesta of flavour without the indulgence. Sí, por favor! (Gluten-free, suitable for coeliacs).
Prep Time
30 min
Cuisine
Mexican
Use within
5-6 days
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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Deseed the red and yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Cut the red onion[s] into wedges, leaving the skins on (this helps them cook quicker)
2
Add the sliced peppers and red onion wedges to a baking tray
Add the smoked paprika, a drizzle of olive oil and a pinch of salt and give everything a good mix up
Put the tray in the oven for 20-25 min or until softened and cooked through
Once done, carefully cut off the onion root and remove the skins
These are your paprika vegetables
3
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot and keep covered until serving
4
While the rice is cooking, boil a kettle
Roughly dice the cherry tomatoes
Trim then slice the spring onion[s]
Add the diced cherry tomatoes and sliced spring onions to a small bowl with a drizzle of olive oil and a pinch of salt
Give everything a good mix up – this is your cherry tomato salsa
5
Cut the lime[s] in half
Zest 1/2 [1]lime
Combine the natural yoghurt, lime zest and juice of 1/2 [1]lime in a small bowl – this is your lime yoghurt
Cut the remaining lime into wedges
6
Dissolve 1/2 [1]vegetable stock cube in 100ml [150ml]boiled water, then drain and rinse the black beans
Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot add the tomato paste, drained black beans and chipotle paste (can't handle the heat? Go easy!) and stir for 1 min or until the beans are coated in the paste
Add the vegetable stock and cook for 5-6 min or until the sauce has thickened
7
Once the sauce has thickened, remove the beans from the heat
Gently crush a few of the beans with a masher and season with a generous grind of pepper – these are your refried beans
Chop the coriander finely, including the stalks
8
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