There’s no smoke without fire and no chilli without ‘tude. Our Cowboy Bean Bowl is packed full of both; packing in tasty Mexican flavours and cowboy quick-draw reflexes so that you can tuck in, in less than 20 minutes.
Prep Time
20 min
Cuisine
American
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6 white tortilla wraps<span class="strong">†</span>
40g cheddar cheese<span class="strong">†</span>
1 pot of sour cream (227g)<span class="strong">†</span>
1 can of cannellini beans
1 can of red kidney beans (400g)
1 chipotle paste sachet (20g)
Typical Values
per 100g
per serving
Energy
535 kJ 127 kcal
3529 kJ 837 kcal
Fat of which saturates
2.5 g 1.2 g
16.5 g 7.7 g
Carbohydrate of which sugars
17.8 g 2.8 g
117.6 g 18.5 g
Fibre
4.4 g
28.8 g
Protein
6.3 g
41.4 g
Salt
0.34 g
2.21 g
*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.
Allergens highlighted by † (sulphites, gluten, milk)
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 180°C/ 160°C(fan)/ 350°F/ Gas 4
Cut each tortilla in half, lay them on a baking tray, drizzle with 1-2 tbsp of olive oil and sprinkle on 1 tsp (2 tsp) of pepper and salt to taste
Put in the oven for 15 min, or until crispy
2
Meanwhile, crush the garlic with the side of a knife, peel it and chop finely
Remove the stem(s) of the pepper(s),deseed and slice finely (approx. 1cm thick)
3
Add 1-2 tbsp of olive oil to a large pan on a medium-high heat
Add the garlic and pepper and 1 tbsp (2 tbsp) of sugar and salt to taste
Cook for 3 min, then add the tomato paste and chipotle paste
Cook the paste for another min or until it releases aromas, stirring continuously
4
Drain and rinse the cannellini and kidney beans under the tap
Add them to the pan and cook for 2 min, or until the liquid has evaporated
Add 250ml (500ml) of water and cook for 5 min, or until half of the liquid has evaporated
5
Check the tortilla in the oven to make sure they do not catch
Grate the cheddar
Chop the spring onion(s) finely, discarding the root end(s)
6
Mash the beans with a masher (or fork) to break them up slightly
Cook for 2 min, or until all the liquid has evaporated
Season to your taste with salt and pepper
7
Remove the tortilla from the oven, they should be crisp and slightly coloured
8
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